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Corn Salad

Ingredients:
6 cups frozen corn
1 small red onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1/2 cup fresh cilantro, chopped
1/3 cup olive oil
2 tablespoons lime juice
1 tablespoon rice wine vinegar
Salt and freshly-ground black pepper, to taste

Method:
Boil frozen corn. Combine all ingredients in a large bowl, mixing well. Chill thoroughly. Before serving, 
garnish with cilantro sprigs.


Corn Stuffed Peppers

Ingredients:
6 bell peppers
Oil to brush the peppers
1 1/2 cups whole grain corn - cooked
1 tsp ajwain
1 cup onions - chopped fine
1 tsp chili powder 
1 tbsp flour
1 cup milk
3 cups grated cheese
Cilantro
Salt to taste

Method:
Slice the tops off peppers neatly, and scoop out the seeds. Prick the insides with a fork. Brush inside out with 
the oil. Heat a tablespoon of oil, add the ajwain and sauté. Add the onions and sauté till pink in color. Mix the 
corn, salt, chili powder and flour. Turn around till flour is slightly colored. Add the milk gradually, stirring all 
the time. When it comes to a boil, simmer for a minute and take off the heat. Mix in half the cheese.
Fill the bell pepper cups with this mixture, top with the cheese and bake in a pre-heated oven for 25-30 
minutes, till a very light brown. You can also brown under a grill. Garnish with cilantro and serve hot. 

Corn Potato Cake

Ingredients:
4 medium potatoes parboiled 
1 cup cooked corn 
1 onion chopped 
1 tbsp grated cheese 
2 green chilies chopped fine 
1 tbsp chopped coriander leaves 
1 tsp lemon juice 
1 tsp fresh cream 
1 tbsp butter 
Salt and pepper to taste 

Method:
Grate the parboiled potatoes along with the skin. Keep aside. Heat the butter in a pan till hot. Add the chopped onions and sauté on medium heat for about 2 minutes. Add the grated potatoes, cooked corn, salt, pepper, lemon juice, fresh cream, chopped green chilies and cilantro. Mix well. Spread this mixture evenly in the pan. Sprinkle the grated cheese on top and keep on low heat for 6 minutes. Lift the cake in one piece and turn it upside down. Keep again on low heat for 6 minutes till it is crisp and brown. Cut into squares before serving. 

Corn Cutlets

Ingredients:
1 cup boiled and mashed potatoes
1/2 cup cooked and lightly crushed corn
1 tbsp each chopped coriander and mint
1 tbsp ginger and green chili paste
2 tbsp lemon juice
1/2 tsp garam masala
2 tbsp corn flour
2 tbsp finely chopped cashews
Salt to taste
Oil for deep frying
Bread crumbs for coating

Method:
Mix all ingredients. Shape into round or oval cutlets. Roll in breadcrumbs. Deep fry in hot oil over medium heat 
until golden brown. Serve with green chutney. 

Indian Corn Bread

Ingredients:
1/2 cup sweet corn 
1/2 cup whole-wheat flour 
1/4 tsp chili powder 
1/4 tsp cumin seeds (I use a bit more) 
1/2 tsp lemon juice 
1/4 cup chopped coriander 
1/2 tsp sugar 
1 tbsp oil 
Salt to taste

Method:
Grind the sweet corn to a fine paste in a food processor, without adding any water. Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough. Divide the mixture into equal portions and roll 
each one like a chapatti. Heat a pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.