Guest Recipe Contributor
By Purvee Shukla
Makai or corn is a late summer quintessential veggie that is beloved around the world. This is a tasty side dish that goes with any dinner or lunch. It is a popular dish in Marathi cuisine. It is easy to make and can serve as comfort food. Incidentally, this was made with corn grown on our farm in Monroe, NC. You can use store bought corn cobs, fresh or frozen corn kernels. This dish is savory and fragrant, blending your familiar ingredients in Indian kitchen with a staple of American diet. We hope you enjoy this dish for your next gathering or picnic with your family and friends.
Servings: 2 – 3
Prep Time: 15 -20 minutes
Cooking Time: 20 – 25 minutes
Ingredients
5 Corn cobs (or one cup crushed kernels)
2 Tbsp Vegetable oil
½ tsp Mustard seeds
½ tsp Cumin seeds
Ginger one inch piece chopped
Small green chilies 2 – 3 chopped
¼ tsp Hing
¼ Tbsp Turmeric powder
Salt to taste
1 ½ cups Milk
Sugar 1 Tbsp or as per taste
1 Tbsp Lemon
Fresh coriander small handful
Directions
Peel husk from fresh corn and wash it well. Or use kernels. Use a large grater to coarsely grate the fresh corn. If using corn kernels grind them in a grinder, keep it coarse and chunky. Don’t paste or puree.
Once grated, set a nonstick pan on medium heat, add oil, once oil heated, add mustard and cumin seeds, ginger, green chilies, and hing, stir and cook for a minute.
Add turmeric powder, stir for a few seconds. Immediately add grated corn along with salt. Stir and cook for 2 – 3 minutes. Then add the milk and stir well, turn to medium-low heat and cook for 15 – 18 minutes or until mixture thickens. Make sure to keep stirring to keep from sticking. Once thickened add sugar, lemon juice, and coriander. Mix well and the dish is ready.
Serve hot, garnish with grated coconut or sev or your favorite garnish. Add optional chaat masala for added flavor.
