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Its the CORN way!!

Corn has sure come a long way from being a mere accompaniment at barbeques to its use in more complex dishes like makkai ke kabbab, that's served with fresh mint chuttney.
Many years ago, I tasted these few corn recipes on my way to Punjab, India.

ALOO MAKKAI TIKKI


3 potatoes, boiled, peeled and mashed
half cup sweet corn kernels, boied
one green chilli, finely chopped
one table spoon of freshly grated coconut
half tea spoon of dhania jeera powder
1/4th tea spoon of garam masala
1/4th cup of carrot, grated
juice of half a lime
salt to taste
oil to fry

Mix all the ingredients except the oil and potatoes, together and keep aside. Divide the mashed potato into equal portions, take one of them and flatten into a disc, fill this with the stuffing and close it. Repeat for the rest of the potato. Shallow fry them in oil until golden brow.
Serve hot with tamarind chutney

SWEET CORN BHEL

two cups of sweet corn kernels, boiled
one onion, chopped
one tomato chopped
one table spoon grated raw mango
one potato peeled, boiled and chopped
half cup of sev
three table spoon coriander mint chutney
three table spoon tamarind chutney

mix all the ingredients together; toss well and garnish with some more sev just before serving
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