Come monsoon and Indian roadsides are sprinkled with small covered carts. The owners are usually to be found fanning the embers in a coal scuttle, from which emanate smoke and a very appetizing aroma – that of freshly roasting corn. A dash of lime and some spices are expertly brushed on, and violá! A tasty concoction which no self respecting foodie in India would want to miss.
The Indian variety of corn is smaller and with whiter grains. This is the one usually roasted by the bhutta walas.
According to this healthfood website, corn is a good source of fibre and many nutrients including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorous and manganese.
These days ‘sweet corn’ is also available fresh. One can eat this just plain boiled with a dash of butter. I prefer to snack on this filling and quick salad.
Recipe: Chop an onion and some coriander leaves finely. Add this to boiled sweet corn. Add a dash of lemon juice, black pepper powder and salt to taste. Your salad is ready.
I just love the corn salad. Have it anywhere and everywhere. We usually get the malaysian variety everywhere
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