Empty My Fridge
Crispy Corn Ribs
Ingredients
- Sweet corn8 cups
- Turmeric½ tsp
- Salt1 tsp
- Butter2 ½ tsp
- Cilantro4 tbsp
- Cumin · powder¼ tsp
- Chili powder¼ tsp
- Chaat masala¼ tsp
- Black salt¼ tsp
- Carrot2 tbsp
- Cucumber2 tbsp
- Bell pepper2 tbsp
- Onion2 tbsp
- Tomato2 tbsp
- Ginger1 inch
- Chili pepper1
Instructions
- Bring water to a boil in a pot. Add 4 cups sweet corn (fresh or frozen; boiling time will vary).
- Add ½ tsp turmeric and 1 tsp salt, and boil for 5 minutes or until the corn softens.
- Drain and set aside.
- For butter corn chaat, take 2 cups boiled corn and add 2 tsp butter, a pinch of salt and 2 tbsp coriander. Mix well and serve warm.
- For masala corn chaat, take 2 cups boiled corn and add ½ tsp butter, a pinch of salt, ¼ tsp cumin powder, ¼ tsp chilli powder, ¼ tsp chaat masala and ¼ tsp kala namak. Mix well until the butter melts.
- Add 2 tbsp each of carrot, cucumber, capsicum, onion and tomato, 1 inch finely chopped ginger, 1 finely chopped chilli and 2 tbsp coriander. Mix well and serve warm.
Summarized from Hebbars Kitchen's video. Watch it for the details.
More recipes with
OnionTomatoGingerCarrotBell pepperCucumberSweet corn
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