I am really not that big a fan of corn. According to me, eating it off the cob is the only way – boiled, roasted, barbecued! But man! It is too much of an effort! The son took me to Puesto, in San Diego. We had Mexican Style Street Corn, and I tell you, the effort of stuffing huge gobs of corn in your face, yanking off the kernels, and getting all the mayo and cheese stuck on your nose and cheeks was well worth it.
Many years back, I read an article, on corn in National Geographic magazine. A very young and naive me, almost had a hysterical moment, when I saw the variety of different types of corn grown around the world. Mexico takes the top position for it. I saw pictures of blue corn, 2 coloured corn, black corn, red corn, small corn.
See the images of different types of corn here!
The world just opened up for me. So now while I travel, I look for the local food caverns and stops, drink the local alcohol and eat the local food. My friend is a big believer in this – and has tasted alligator meat too. (Yup! she landed up with a massive stomach pain the next day!) I have always been taken by surprise on how local salt, local water and local ingredients can paint each dish with different colours.
When we have dal ki pakodi, in our native village in Rajasthan, the flavours are so original, so specific off each ingredient. And the same thing tastes a bit bland and bleh, back in Bombay. It is the local dal, and the water, which makes the dish all that much more delicious.
Corn from my farm in Mahabaleshwar tastes really good. It’s organic, and we cut it just a few minutes before we want to cook it. This recipe requires crumbled Feta Cheese. I like to freeze the cheese for an hour or so, then grate it with a cheese grater, then again freeze it. Just thaw it an hour before I need to use it. The cheese looks really nice and even and does not coagulate. I use the same trick when I need to crumble Goat’s cheese.
See the link of “how to roast corn” as shown in my previous post. You can, of course, use boiled corn too for this recipe.
Let’s go – visit the streets of Mexico with this one!!
- 1 Cob Corn Roasted or boiled
- 2 Tbspn Mayonnaise
- 2 Tbspn Feta Cheese Crumbled
- 1 Tspn Paprika or any form of chilli powder
- Brush corn with mayonnaise, turning the corn to get it spread evenly.
- Keep the feta cheese on a flat dish or plate, and roll the corn on it, so that it sticks on all sides.
- Stand the corn on the serving dish and sprinkle paprika (or any other chilli powder) on the corn.
- Serve warm.
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