This went deliciously well with the Southern Indian Mackerel Curry I made. It was fresh and light with enough of a flavour to stand on its own. I’ve made this many times in the past using different recipes. This one gave the tastiest results so far.
4 sweetcorn heads
2 tablespoons ghee
1/2 teaspoon chilli powder
1 teaspoon fresh ginger (minced)
1/2 teaspoon turmeric powder
1 tablespoon fresh lemon juice
1/2 teaspoon mustard seeds
10 curry leaves
2 dried red chillies
1/4 teaspoon cumin seeds
Melt the ghee in a small pan and then mix in the ginger, chilli powder and turmeric. Brush each head of sweetcorn with a little of the ghee mix and wrap in foil (retain the ghee mix). Cook the corn under a medium hot grill for 10 minutes, turning a few times. Cool for a few minutes then slide a knife down the length of the corn to remove the kernels.
Reheat the remaining ghee mix, add the mustard seeds, cumin seeds, dry red chillies and curry leaves. Sizzle for 30 seconds then remove from the heat. Pour the mix over the corn add the lemon juice and stir well.
As a side dish to accompany a curry. Or as a snack with breads or rice.