Main Course: Corn Kebabs

Monsoons are synonymous with piping hot onion fritters and tea. They are also synonymous with street-side, coal-roasted corn. If you are a fan of corn, we bet you love it in every form other than the old clichéd one. Presenting a recipe that will satiate your corn-craving tastebuds to another level.
  • 2 cups corn kernel
  • 1/2 cup potato boiled and grated
  • 2 tbsp grated cheddar cheese
  • 2 chopped green chilli
  • 2 tsp chopped ginger
  • 1/2 tsp black pepper powder
  • 1/2 tsp garam masala
  • 1/2 tsp white pepper powder
  • 1 pinch mace powder (javitri)
  • Few fresh mint leaves
  • Salt to taste
  • 3-4 tsp refined oil
  1. Chop the corn in a food processor.
  2. Add all the ingredients to it and mix well.
  3. Divide the mixture into equal portions and make barrel shaped kebabs.
  4. Heat oil in a non-stick pan and shallow fry the kebabs over medium heat until crisp golden color.
  5. Serve with mint chutney!