7 Delicious

Ways To Enjoy Fresh Corn

In Indian Dishes During The Monsoons

Quick Summary

Fresh monsoon corn is much more versatile than just bhutta recipes, which are roasted corn sold at the roadside in India. Fresh white makai grown in India can be made into delicious breakfast foods, sweets, curries, snacks, and other corn recipes, showcasing the earthy flavour and firm texture of corn.

Deep Dive

With the advent of monsoon, the season of white native makai begins. This variety is starchier than the sweet corn grown year-round, as it is thicker and has a firmer texture and lower sugar content. For this reason, corn recipes can feature grated, steamed, boiled, and cooked corn in various dishes across regions over the ages, showcasing India's culinary diversity.

Native White Makai vs American Sweet Corn

Both forms of maize belong to the same family; however, they are used in different ways. Desi corn, which is often available in India in the form of bhutta recipes during monsoon, is harvested at a much later stage and has firm, starchy kernels with an earthy taste. Sweet corn, however, is cultivated only to produce sweet and tender corn suitable for corn recipes such as salads, soups and boiled snacks throughout the year. Thus, traditional food in India mostly relies on desi corn since its texture allows for easy grating and cooking while fully absorbing spices.

Bhutta In Monsoon Season: Discover 7 Traditional Indian Dishes Made With Fresh Corn

Bhutte Ka Kees

Bhutte ka kees is one of the most popular corn recipes from Madhya Pradesh, originating in Indore. This dish uses grated corn instead of whole-grain corn. The corn is cooked slowly with ingredients such as turmeric, milk, mustard seeds, green chillies, and spices to create a gooey dish. The native white corn provides its natural starch to thicken the recipe, rather than any powdered texture. The dish is garnished with coriander, coconut, and lemon juice, making it a comfort food available only during the corn harvest season.

Corn Usili

Corn usili takes the traditional usili technique of making a coarse mix of boiled lentils combined with spices and dried red chilis, but it replaces the common usili vegetables, such as beans and cluster beans, with corn. While it may be unorthodox to use corn in a savoury dish, its natural sweetness perfectly balances the flavour of the usili lentil mixture. Moreover, it adds a new textural element to the dish, as corn kernels are soft and complement the lentils' dry texture. This method of incorporating corn into traditional South Indian cooking demonstrates how versatile it can be.

Bhutte Ka Halwa

Fresh corn can also be used to make bhutte ka halwa for dessert. In North and Central India, this unique dish is prepared during the monsoons. In this dish, grated corn is boiled with milk, ghee, and sugar (or jaggery) until it thickens into a pudding-like consistency. The creamy flavour of white corn is highlighted without making the dish too sweet. It proves that bhutta recipes can be used to prepare a variety of dishes beyond just snacks.

Makai Khichdi

Although its name suggests otherwise, makai khichdi from Gujarat is not the same as the familiar khichdi made with rice and dal. It is prepared using freshly grated or coarsely crushed indigenous maize, which is slowly cooked until creamy, then tempered with cumin, green chillies, ginger, and coriander. Some variations add yoghurt or milk to make the dish richer. The preparation utilises the starch released by indigenous maize, making it a comforting meal that showcases the harvest without masking the main ingredient's taste. It is most commonly prepared during the rainy season, when fresh bhutta is abundant.

Makai Ki Sabzi

Fresh corn features in various regional curries, collectively known as makai ki sabzi. Unlike corn recipes that use boiled sweet corn kernels, these traditional preparations rely on grated or crushed indigenous maize, resulting in a thick gravy that is not too creamy or floury in consistency. Depending on the region, corn can be prepared with tomatoes, yoghurt, onions, or just a few spices to enhance the flavour of maize rather than overpower it.

Corn Chilla

Corn chilla is an inventive method that lets one enjoy the taste of fresh corn in a different way than roasted corn on the cob. Grated corn is mixed with gram flour, spices, and herbs to make a thin batter that is cooked into crispy pancakes. The flavour of fresh corn complements the masalas, and the gram flour helps set the pancakes and adds some protein. Corn chilla is served with mint chutney or curd, making it a healthy breakfast, lunch, or evening snack. The dish is quite easy to accomplish at home, making it one of the easiest traditional recipes to prepare during corn season.

Makai Sundal

In Tamil Nadu, fresh corn has given birth to a variation of the classic sundal, made during festivities and as an evening snack. It consists of steamed corn tempered with mustard seeds, urad dal, curry leaves, green chillies, and coconut. Unlike richer corn recipes, sundal is simple and does not rob the ingredients of their taste. The seasoning provides fragrance without adding heaviness to the dish, making makai sundal a great way to enjoy corn.

Conclusion

Roasted corn or bhutta recipes may be popularly known as the face of food for the monsoon season in Indian culture, but it is just one step in the endless possibilities of the culinary uses of fresh corn. White corn is grated and used to prepare an incredible number of dishes across the country, and thus it has to be popularised through traditional corn recipes that preserve the food heritage of different regions.