This is, without any doubt, my favourite way to eat corn! I love the caramel sweet aroma that fills a warm evening as I roast the cobs. The preparation can’t really be hurried, so it is a nicely paced dish to prepare, perfect if you are talking and enjoying a nice glass of red as you go. The cobs are at their best in late July / August, wash well and grill under a hot grill, turning as they start to turn golden and pop – have a few darker parts to intensify the flavour of this dish.
You are better off grilling the corn at least an hour before you intend to take the kernals from the cob – they seem to pop off with ease when they have cooled slightly – and you won’t burn your fingers either!
Recipe – serves 4
300g of your favourite potatoes – waxy or floury – your choice, but floury cooked to perfection will soak up all of those unctuous, warmly spiced juices…..
2 Medium onions
2″ Fresh Ginger – use galangal if available for a delicously floral note
1 Turmeric rhizome
3 Garlic cloves
3 Green chillies
1 Tsp mustard seeds
Handful of curry leaves
3 Fresh Corn on the cob, washed and grilled. (see above)
After grilling and cooled, remove the corn kernals from the cobs and keep in a bowl.
Make a paste of the ginger (galangal if using), turmeric and garlic. Wash the turmeric and ginger well and there is no need to peel as long as you are making into a fine paste.
Cut your potatoes into nice sized chunk and boil until nicely cooked. Drain and allow to steam in a saucepan with a lid on for a few minutes – this will allow them to become slightly fluffy on the outside – and the other flavours will fully permeate.
Fry the onions in coconut or (un-toasted) sesame oil. When they start to brown and soften, clear a space in the pan and add the mustard seeds.
Once the mustard seeds start to pop, add the ginger, turmeric and garlic paste, stir well into the onions and allow the paste to start to mellow. Add the curry leaves and cook for 3-4 minutes.
Add the fresh chopped chillies.
Stir in well then add the corn.
Add the boiled potatoes, season with salt and pepper and add a nice glug of oil (or butter or ghee) as desired.
This is a beautiful, colourful and aromatic dish. Perfect for a colder summer day, when garlic and chilli will not disturb any heat within – or in late August when the early Autumn winds start to swirl.
Pair with a fresh (raw) chutney and a few salads. (Try the Gotu Kola or Kale Chutney Recipes). Don’t forget a smokey, spicy glass of red!
There are rarely any left-overs, but as a cold potato salad the day after……