Indian Style Corn On The Cob In Onion And Yogurt Sauce Recipes

Steps:

• Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.
• Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.
• Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.

Steps:

• Preheat a grill or grill pan over medium-high heat until hot, about 15 minutes.
• Mix the mayonnaise, yogurt, jalapenos and lime zest and juice in a small bowl.
• Rub the corn with the oil, sprinkle with salt and pepper and grill until grill marks appear on all sides, about 12 minutes. Serve warm, drizzled with the yogurt sauce and sprinkled with lime zest.

Steps:

• Prepare a grill for medium-high heat.
• Combine the mayonnaise, sour cream, kimchi brine and soy sauce in a small bowl.
• Toss the corn with the oil and season with salt and pepper. Grill the corn, turning occasionally, until cooked through and charred, 8 to 10 minutes. Remove from the heat, spread with the kimchi mayo and sprinkle with the scallions.

Steps:

• Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.
• Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.
• Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.

Steps:

• Brown ground beef, chopped onion, chopped celery in a large skillet. Add diced green pepper and frozen corn. Mix well.
• Stir in both cans of stewed tomatoes, italian seasoning, garlic powder and chili powder.
• Season with salt and pepper to taste.
• Bring to a simmer and let cook for 20 minutes.
• While this is cooking, prepare your noodles, per directions on box/bag. Drain.
• When ready to serve, place Indian Corn over cooked noodles.
• Can be served on a plate or in a bowl.
• May sprinkle with Parmesan or Romano cheese.
• A simple lettuce salad and some fresh, crusty bread/butter complete the meal!

Steps:

• In a small covered frying pan, toast the mustard seeds and fenugreek in 1 teaspoons of the ghee. Use a lid on the pan, as the mustard seeds will pop.
• Place in a mortar and add the red pepper flakes and ginger. Pound into a paste; set aside. Heat a 4-qt. saucepan and add the remaining ghee, asafetida, and garlic.
• Saute for a couple of minutes and add the onion, then saute until golden brown and tender. Add the water, pounded ingredients, and turmeric. Cook a few minutes longer.
• Add the jalapenos, corn, yogurt, and butter. Simmer 5 minutes.
• Garnish with chopped coriander.