About:

I absolutely love corn on the cob and so tried this variation using baby corn. The best part about this is that it is unbelievably easy to make. It’s practically foolproof. And if you’re not keen on some of the toppings, this is completely customizable to your personal preferences.

This spicy corn  with zesty lime butter can be made spicy for parents and zesty for kids. Whatever way you make it, this is a versatile recipe that plays beautifully on the classic flavor of lime juice and chat masala.

Serves-3-4
Preparation time-15 minutes
Waiting time-15 minutes
Cooking time- 10 minutes

Ingredients:

• Baby corn-12-14
• Oil- for toasting
• For marinade:
• Corn starch-2tbsp
• Water-3-4tbsp (adjust as per the consistency)
• Lemon/lime juice-1tsp
• Salt- to taste
• Turmeric-1/2tsp
• Fresh mint- a handful
• Cilantro/coariander- 2-3sprigs
• Green chillies-2
• Garlic-1clove

For serving:

• Lime juice
• Chat masala
• Tooth pick

Procedure:

• Bring water in a vessel and blanch the baby corns for 4-5 minutes. Pat dry in a kitchen towel and set aside.

For marinade:

• Place mint, coriander, green chillies, garlic in a food processor/blender and whiz until crushed/finely chopped.
• Dissolve corn flour in water to form a thick paste, add crushed mint, coriander mixture, turmeric, lime juice, salt stir well until combined.
• Add blanched and pat dried baby corn to the marinade mixture and toss to evenly coat them and set aside for 10-15 minutes.

• Heat a non-stick pan and line the marinated corns side by side and toast until golden on all sides. (make sure not to over crowd the baby corn on the skillet)

• Once toasted- drizzle some lime juice, chat masala.

Serve as is or insert tooth pick and serve