I love eating sweetcorn on the con, especially when it is straight out of the pot, smothered in butter and seasoned generously.
Of course, I never seem to have a pot big enough to boil all the sweetcorn and doing it batches, defeats the purpose at times.
Lately, I have been trying to stick to authentic dishes to keep my Indian culture alive with that being said, the only dish I seemed to have come across that contains sweetcorn is corn on the cob curry which I tried, but it didn’t come out like it should.
My dad once tried adding corn on the cob to puli curry, once was more than enough and we banned him from trying to experiment with puli curry again.
I came across this recipe in Nadiya’s cookbook and I had to try it out.
Don’t get me wrong, I was very sceptical at first, I didn’t think it would come out properly and I didn’t think my parents would enjoy it. They have become such picker eaters of late.
Surprise surprise, they loved it, my mother loved it, she couldn’t stop eating the corn. She refused to touch anything else on the table and she refused to share the corn.
- Corn on the cob.
- Salt to season.
- Grated cheddar cheese.
- Boil the corn on the cob in salt water till cooked through.
- Drain and set aside for a few minutes.
- Generously smear each cob with mayo.
- Cover every inch with the grated cheese.
- Sprinkle with paprika and salt.