Tea-time corn treats

Corn-Stuffed Baked Potatoes

Ingredients: Around 5-6 large potatoes; ¾ cup of corn kernels; 2-3 garlic cloves (finely chopped); 1-2 spring onion bulbs; ½ cup of grated cheddar cheese; ¾ cup of grated paneer; 2 tbsp of butter; 2-3 tsps of mixed dried herbs; 1 tsp of black pepper powder; salt to taste, handful of onion greens for garnish and sour cream to serve with.

Method: Preheat the oven to 200°C. Line a baking sheet with parchment paper. Clean the potatoes and with the skin on, cook them whole in salted boiling water, till they are half cooked (about 10-12 minutes). Cool and cut them in half lengthwise. In a mixing bowl stir together corn, paneer, onion, garlic, pepper powder, butter, herbs and salt. Scoop out the flesh from the potatoes to make a cavity. Stuff about 2 tbsps of the corn mixture into it. Sprinkle cheese over each potato half. Place these on a baking sheet and bake for about 20 minutes, till the potatoes are soft. Serve hot garnished with onion greens, along with some sour cream.

Corn Fritters

Ingredients: A cup of sweet corn kernels; 1 cup of all-purpose flour; 1 tbsp of cream; 1 egg (beaten); 3 tbsps of coriander leaves (finely chopped); 1 green chilli (finely chopped); ½ tsp of garlic cloves (finely chopped); ½ tsp of baking powder; ½ tsp of garam masala; ½ tsp of lemon juice; salt and pepper to taste and oil for frying

Method: In a bowl, combine sweet corn, coriander leaves, green chilli, garlic cloves, garam masala, lemon juice and cream. Add the beaten egg and mix. Add baking powder and all-purpose flour, mix to form a dough-like mixture. Heat oil in a wide-mouthed heavy-bottom pan. Grease your palms with some oil and take a portion of the mixture to form a patty. Fry the patty on both the sides until golden brown and crisp. Take out the fried patty onto an absorbent towel. Serve with sour cream and ketchup.

Corn Nachos

Ingredients: Around 2 cups of maize flour (cornmeal); ¾ cup of all purpose flour; ¾ cup of corn kernels; 1 tsp of oregano; salt, pepper and chilli flakes as required; lukewarm water for kneading and oil for frying.

Method: Pulse the corn to a paste. In a bowl, add all the ingredients and knead them into a soft dough using the required amount of lukewarm water. Divide the dough into equal-sized balls. Dust the surface a bit with flour and gently roll it out into a thin chapati. Repeat the same for all. Cut the triangles out of rolled dough. Heat enough oil in a kadai or pan and deep fry the nachos over medium heat until golden and crisp. Serve them with salsa or guacamole, cheesy dips or sauce of your choice.

(Recipes courtesy: Del Monte)