Monsoon Special – Corn with a twist

Monsoon is a time when corn is at its best! Whether it is corn on the cob or corn chat, the joy of a juicy hot corn is enjoyed most during the rains. Corn is delicious in taste and it is also rich in carbohydrates. Cooked sweet corn has significant antioxidant properties, which reduce the chances of heart disease and cancer. Folic acid and vitamin B12 present in corn help to prevent anaemia caused by the lack of these vitamins. Also, fiber content of corn helps to reduce blood sugar levels in diabetics.  We at The Westin Mumbai Garden City have given traditional corn a twist with a touch of western cuisine to create an innovative dish for you to try at home. Our Chef De Cuisine, Amit Suri shares delectable new age corn recipes.

Fresh Corn and Avocado Salad

Ingredients:

6 corns

2 cups halved cherry tomatoes

1/2 cup thinly sliced red onion

1 large avocado, cut into 1/2 inch cubes

1/3 cup chopped fresh basil leaves

2 tablespoons Champagne vinegar

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Method of preparation:

1. In a large pot of boiling water, cook corn until warmed through for 3 to 5 minutes. Rinse with cold water until cool.
2. Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
3. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

Double - Baked Prawn Souffle with Corn

Ingredients:

Butter – soft for greasing

100g butter

100g flour

300ml warm milk

200g prawn meat – chopped

200g pureed sweetcorn

4 egg yolks

Salt and pepper

2 lemons zest and juice

5 egg whites

Breadcrumbs

1 grilled or tempura prawn per person for garnish (optional)

Method of preparation:

1. Butter 8 ramekins. Freeze and repeat 2 to 3 times.
2. Over low heat melt the butter in a saucepan and add the prawn meat. Slowly add flour to form a roux.
3. Warm the milk and add to roux to make thick sauce (Bechamel).
4. When cooked through, move to a round-bottomed bowl and add the egg yolks one-at-a-time. Check the seasoning and add zest and a little juice until you are happy with the sharpness of the lemon. Add salt to taste.
5. Whisk egg whites to soft peaks and fold into prawn mixture and pureed sweetcorn.
6. Before you put the mixture into the ramekins, coat with bread crumbs to ensure even rising.
7. When ramekins are full make sure that you tap the ramekin on a counter to get rid of any air bubbles.
8. Cook for 5min at 180ºC until risen – 12-15min.

Leek Roulade with Ricotta Corn Filling

Ingredients:

30g butter

1 medium leek, sliced

1 clove garlic, crushed

60g butter, extra

1/3 cup white plain flour

1 cup milk

4 eggs, separated

2 tablespoons grated parmesan cheese

For Ricotta Corn Filling

100g ricotta cheese

260g corn kernels, drained

1/3 cup chopped fresh chives

Method of preparation:

1. For Ricotta Corn Filling, beat cheese in small bowl with electric mixer until smooth, stir in corn and chives.
2. Grease 25cm x 30cm Swiss roll pan, line base with paper, grease paper.  Melt butter in medium saucepan, add leek and garlic, stir over medium heat for about 5 minutes or until leek is soft.
3. Melt extra butter in medium saucepan, stir in flour, stir over medium heat for 1 minute. Remove from heat, gradually stir in milk, stir over high heat until mixture boils and thickens. Stir in egg yolks and leek mixture, transfer mixture to large bowl.
4. Beat egg whites in medium bowl with electric mixer until soft peaks form, fold lightly into leek mixture.  Spread mixture into prepared pan.  Bake in hot oven about 12 minutes or until puffed and golden brown.  Sprinkle clean tea-towel evenly with parmesan cheese. Turn roulade onto tea-towel, carefully remove lining paper and spread roulade evenly with filling.  Holding tea-towel with both hands, gently lift and roll roulade from a wide side. Serve warm.