Summer sweet corn is here and no one can be happier than I am! I have such great plans for these wonderful kernels of sweetness for this summer and cannot wait to get my hands on them every week. So when I bought them last evening, I already had the perfect starter snack for my sweet corn: cup corn!
Cup Corn is a very common street food in India and comes in so many versatile flavors, none of which I remember really! So my recipe pick for the day was a pretty much a free-hit since I went with my instincts and literally dropped all the seasoning I thought would jive well together. This is probably why I ended up with a huge bowl of succulent, sweet corn that was devoured within half an hour of making it! Since I am at the risk of sounding like a glutton, I would like to mention that I had a couple of enthusiastic consumers (one probably more eager than the other. No prizes for guessing who is who, of course) helping me.
Since most of you already know how to steam/cook/roast corn on the cob, here is the recipe for the Cayenne-Garlic Butter Infused with Garlic and Cilantro:
Half a stick of butter
One Tbsp Olive Oil
Two pods of garlic finely grated
A pinch cayenne pepper powder
Quarter cup cilantro
A dash of lime
One tsp salt
Melt butter and oil with garlic and cayenne pepper powder on low heat. If you like your garlic well cooked, let it go for five minutes. I love the taste of fresh garlic so I cook it for two minutes. Add the cilatro (save a Tbsp for later), salt and squeeze in the lime. Pour the butter in a shallow pan if you are leaving the corn on the cob. Turn them a few times to coat. I removed the kernels from the corn so I pored the butter over the bowl of corn and mixed it well. Garnish with the rest of the cilantro. Done!
This makes enough butter for four ears of corn.
Serving Size: One ear of corn
Total carbs: 17g
With dressing: 20g