Sweetcorn is one of the treasures of Summer, so creamy, full of moisture and luscious. We love them raw and also grilled – with lashings of butter, lime and black pepper. Sweetcorn soup is brilliant, and tangy chaat a perfect snack.
Another recipe we love is a spicy, peppery stir fry of sweetcorn kernels. It is very easy to make, and a great side dish. The sweetness of the corn with the tang of lime juice and the heat of the chilli and pepper – flavours layered to perfection.
Sweet Corn Fry with Black Pepper and Lime
3 medium sweetcorn
1 Tblspn ghee
1 large clove garlic, chopped
0.5 tspn cumin seed
0.5 tspn fennel seed
1 tspn turmeric powder
0.5 tspn coriander powder
0.25 – 0.5 tspn Indian or Kashmiri chilli powder, according to taste
0.25 -0.5 tspn ground black pepper, according to preference
squeeze lime juice
sea salt, to taste
Heat the ghee in a kadhai or pan, and add the cumin and fennel seeds when it is hot. Allow them to sizzle for a few seconds.
Add the chopped garlic and stir-fry briefly. Then add coriander powder, chilli powder and turmeric powder, stir quickly, and add the sweetcorn. Saute for a minute or so, the add a splash of water. Simmer, allowing the sweetcorn to steam and soften in the moisture, until the pan is dry and the sweetcorn is tender.
Add the black pepper and mix well. Squeeze lime juice over the top and serve. You can garnish with coriander leaves.