This week we explore dishes from countries in the Southern Hemisphere. Any course / cuisine can be made as long as it has an origin from a country that is in the Southern Hemisphere. I find that the longer we search for unique recipes, the more I realise the world is a small place.
Today's dish, although Peruvian in origin, is so "Indian" in nature owing to the spices and more like the Corn Butter ChaatI had made earlier. Corn is such a favourite with my kids and all of us love the juicy tenderness of this all-season ingredient. With the winters, its a tad difficult to find good quality corn, but supermarkets do stock them. My kids always pick the Corn on the cob off the shelf when we go grocery shopping.
Without much ado, lets see how to make this Gluten Free snack and guiltfree snack (depsite the butter - Vegans can easily sub with vegan butter too :P). Serve it hot to enjoy the goodness. I bet this would be a hit in the monsoons too, and I cant wait to make this again 🙂
Edit: Thanks to my dear blogger friend, Mir, she kindly let me know that Choclo is a white corn with very large kernels from South America. As this was not available, I have subbed them with the locally available sweet corn. It was wonderful learning about this. Nevertheless, the taste would remain the same, perhaps with a slightly different cooking time.
More Corn recipes on this blog:
Makai Aloo Tikki (Corn - Potato Savoury)
Esquites | Mexican Warm Corn Salad (Street Food)
Makai Tikki | Corn tikki
Carrot Corn Cheese Burger
Corn Cheese Pepper Kebabs
Creamy Corn Cheese Crackers - Jain style
Baked Paneer Corn Kebab
Coriander Butter Lemony Corn
Corn Puree Pasta (Jain & Vegan)
Spicy Corn Chaat
Cream of Corn Soup with Bell Peppers
Papdi Corn Chaat
Adapted from here, I made subtle changes for the kids and us.
Choclo Al Comino - Peruvian style Corn snack - Gluten Free (Can be Vegan)
Course : Snack, Cuisine : Peruvian
Prep time - 10 mins, cook time - 10 mins, Serves - 3
You would need:
Sweet Corn / Corn Kernels - 2 cups (subbed for the original Choclo kernels)
Salted Butter - 2 tablespoon (vegans can use any vegan butter)
Red Chilli Flakes - ½ tsp
Turmeric - ¼ tsp
Sugar - ½ tsp
Crushed Pepper - ½ tsp
Cumin powder - ½ tsp
Salt - to taste
Garnish: Lemon juice - to taste + finely chopped parsley / coriander
How to:
Boil the corn al dente. Should be cooked yet have a crunch.
In a pan , melt the butter. Add the Corn, sugar, salt and saute for 1 min.
Switch off the flame, add the spices. Garnish with Lemon juice and chopped herbs
Serve hot
MySpicyKitchen says
This recipe is so Indian. And also like the fact that it doesn't have cheese unlike some of the other corn kernel based recipes from the Americas.
Varada's Kitchen says
It is like corn salad with very interesting flavors. Very colorful summer like colors.
jayashree says
Love corn and this is very much indian. Loved that name Choclo Al Comino. Nice share.
rajani says
Sweet corn may not be exact substitute for white corn but for us, it works. Butter and corn with simple flavors always go well together!
vaishali sabnani says
Wherever this dish belongs to , I simply love it ! To be frank Now I am craving to eat some of this buttery corn .
Srivalli says
I love this dish and nice to know we have so many versions of this across globe!..
CookwithRenu says
Wow you have a huge list of corn dishes. I love corn and this looks simply amazing
cookingwithsapana says
This is more like our Indian style sweet corn chat. Looks absolutely refreshing and delicious.
Gayathri Kumar says
This is so similar to our recipes. The spicy corn with a hint of sugar would be a perfect snack for kids. My daughter would love this.
Pavani says
What a delicious looking corn salad that is. I think my whole family would love this spicy and yummy Peruvian style corn.
Harini R says
Love the corn chaat. Whatever fancy name it gets, love the flavors. My kids can have this for any meal of the day or night 🙂
Suma Gandlur says
Loving this 'Peruvian' style corn chaat. Guilt-free and flavorful.
Chef Mireille says
This corn snack is a very popular street food in Peru and you have presented it so nice. Wish I could dig into that right now