Masala Corn Recipe
User Reviews
5
Masala Corn Recipe
Description
Masala Corn Recipe features fresh or canned sweet corn kernels seasoned with a mix of chili powder, chaat masala, oregano, black or regular salt, and brightened with lemon juice. The optional butter adds richness and helps coat the corn thoroughly with spices. The preparation begins by steaming or pressure cooking a corn cob, then slicing the kernels while still warm to facilitate melting the butter.
The result is a slightly spicy, tangy, and herbaceous snack where the warmth of the corn complements the aromatic masala spices and fresh chopped coriander leaves. This dish can be served as a quick snack or accompaniment that showcases corn in a savory spiced form.
The recipe allows flexibility to adjust seasoning and lemon juice to taste, and butter can be substituted with olive oil or omitted completely for a lighter version. The use of chaat masala and black salt provides a distinctive tangy and savory edge often found in Indian street food snacks.
Ingredients
- 1 cup sweet corn or 1 medium to large corn cob - steamed, kernels
- 2 to 3 teaspoons butter (optional)
- ½ teaspoon chilli powder or add as per taste
- 1 to 2 teaspoon lemon juice or add as required
- ½ teaspoon chaat masala or add as required
- ¼ teaspoon oregano or add as required, dried
- 2 to 3 teaspoons Coriander leaves chopped
- black salt or regular salt as required
Instructions
Preparation
- Steam or pressure cook 1 medium to large corn cob. You can steam the corn cob in a steamer or a pressure cooker.
- If pressure cooking, then pressure cook for 2 to 3 whistles with 1.5 cups water in a 2 to 3 litre stovetop cooker. Instead of fresh corn, you can also use 1 cup of canned or tinned corn kernels.
- When the corn cob is still lightly hot or warm, slice off the corn kernels from the cob. You should be able to handle the heat.
- If not, then wait till the corn cob becomes warm. Be careful while slicing the corn kernels. You will need about 1 cup of corn kernels.
Making masala corn
- Take the corn kernels in a mixing bowl.
- Add 2 to 3 teaspoons butter. The heat or warmth of the corn kernels will begin to melt the butter. Instead of butter you can also use olive oil.
- Mix the melted butter very well with the corn kernels. Alternatively, you can melt the butter and add to the corn.
- Now add all the spices and seasonings - red chilli powder, lemon juice, chaat masala, dried oregano, chopped coriander leaves and black salt or regular salt as required.
- Mix very well.
- Check the taste and add more chilli powder, lemon juice, chaat masala if required.
- Remove in a bowl and serve Masala Corn immediately.
Notes
- Increase ingredient quantities proportionally if making for more servings.
- Adjust chili powder, chaat masala, and lemon juice to suit your preferred spice and tang levels.
- Butter can be replaced with olive oil or omitted as per dietary preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 1324mg | 55% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 321IU | 6% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 2mg | 2% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 3µg | |
| Calcium | 11mg | 1% |
| Vitamin B9 (Folate) | 30µg | |
| Iron | 1mg | 6% |
| Magnesium | 12mg | 3% |
| Phosphorus | 42mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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