This basic corn filling recipe serves as a starting point for appetizers like corn cups, corn baskets , corn cones , corn toast and corn stuffed mushrooms.
Makes : Three cups ( 600 g ) Time required : 30 minutes
4 tablespoon ( 60 g ) butter 1 packet ( 200g ) frozen corn 200g creamed corn 2 ( 100g ) onion, chopped fine ½ teaspoon ( 2 g ) ginger paste ¼ teaspoon (1 g ) garlic paste 2 green chillies , chopped fine 70 g coriander leaves , chopped fine Salt to taste 1 teaspoon ( 5 g ) sugar 3 teaspoon ( 15 ml ) lemon juice 1 teaspoon ( 5g ) garam masala powder
1, Heat three tablespoon, butter in a pan. Add the corn and creamed corn to the butter and stir – fry for four minutes. Add ½ cup water and cook the corn for 10 minutes.
2, Heat the remaining butter in another pan and fry the onions well. Add ginger – garlic paste , green chillies and coriander leaves and stir well. Add corn mixture and keep stirring until dry. Add sugar, lemon juice and the garam masala powder. Mix well.
A savoury cone stuffed with fresh corn
Makes : 12 cones Time required : 30 minutes
5 cups basic corn filling
For the cones :
2 cups ( 400g ) flour 4 tablespoon ( 60 ml ) hot ghee Salt to taste
Oil for frying
Mix all the corn ingredients and bind to a soft dough adding enough water.
Divide into six portions. Roll each portion into a thin roti. Cut each into half. Wrap the half roti around a metal cone, covering three- fourths of the corn. Repeat with the rest of the dough. Fry the corns in hot oil for three minutes. Remove from oil and gently remove the dough cone from the metal cone . Put the the dough cone back into the oil and fry till golden brown and crisp.
To serve , fill the basic corn filling and serve hot.