Think beyond basic boiled corn! Ready to elevate your snack game with two unbelievably simple yet incredibly flavorful corn recipes? First up: a Cheesy Corn Snack that’s more than just corn and cheese. The magic lies in the precise moment the butter meets the hot kernels, creating a luscious base for a surprising blend of savoury and tangy delights. But wait, there’s a crucial step involving the warmth that ensures every cheesy bite is perfect. Skip a step, and you might miss the ultimate gooey goodness!
Then, prepare for a Spicy Roasted Corn that delivers a satisfying crunch and a fiery kick. It’s not just about tossing corn in a pan; the secret is in achieving those signature dark spots through a specific roasting technique that unlocks a deeper, smoky flavour. And just when you think it’s done, a final fresh squeeze brightens everything up.
These aren’t your average corn recipes. Each step, from the initial heat to the final flourish, plays a vital role in creating snacks that are both easy to make and bursting with taste. Curious about the unexpected ingredient that takes the cheesy snack to the next level? Or the simple trick to perfectly roast corn without burning it? You’ll need to dive into the full, surprisingly straightforward instructions to unlock these delicious secrets and truly master these addictive corn creations. Don’t just skim – every line holds the key to snack perfection!
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Recipe 1: Cheesy Corn Snack
Ingredients:
- 1 Bowl of Corn Kernels (kernels removed and boiled with a little salt for 5 minutes)
- 1/2 tbsp Butter
- 1 Medium-sized onion chopped
- 1 tbsp Tomato Sauce
- 1 tbsp Schezwan Chutney (adjust to taste)
- 1/2 tsp Chaat masala
- Black Salt
- Regular Salt (adjust to taste, as salt was added during boiling)
- Coriander Leaves
- Grated Amul Cheese Cubes
Instructions:
- Take the hot, boiled corn kernels in a bowl.
- Add butter and mix it into the hot corn so it melts.
- Add the chopped onion, tomato sauce, schezwan chutney, chaat masala, black salt, regular salt and coriander leaves.
- Mix all the ingredients well while the corn is still warm.
- Add grated cheese and mix it in while the mixture is warm.
- Serve warm immediately.
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Recipe 2: Spicy Roasted Corn
Ingredients:
- 1 Bowl of Corn Kernels
- 1 tsp Oil or Butter
- Salt to taste
- Black Salt
- Red Chilli Powder
- Chopped Coriander Leaves
- 1/2 Lemon Juice
Instructions:
- Heat a cast-iron pan over medium heat.
- Add the fresh corn kernels to the pan and roast them over medium heat until they develop dark spots.
- Reduce the heat to low and add a little oil (or butter/ghee) to the roasted corn.
- Mix well to coat the kernels with the oil.
- Add salt (regular and black salt) and mix again.
- Add chilli powder (according to your spice preference) and mix thoroughly.
- Remove the roasted corn to a bowl.
- Add chopped coriander leaves.
- Add lemon juice and mix well.
- Serve immediately.
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Cheesy Corn Snack And Spicy Roasted Corn
Ingredients
Recipe 1: Cheesy Corn Snack
- 1 Bowl of Corn Kernels kernels removed and boiled with a little salt for 5 minutes
- 1/2 tbsp Butter
- 1 Medium-sized onion chopped
- 1 tbsp Tomato Sauce
- 1 tbsp Schezwan Chutney adjust to taste
- 1/2 tsp Chaat masala
- Black Salt
- Regular Salt adjust to taste, as salt was added during boiling
- Coriander Leaves
- Grated Amul Cheese Cubes
Recipe 2: Spicy Roasted Corn
- 1 Bowl of Corn Kernels
- 1 tsp Oil or Butter
- Salt to taste
- Black Salt
- Red Chilli Powder
- Chopped Coriander Leaves
- 1/2 Lemon Juice
Instructions
Recipe 1: Cheesy Corn Snack
- Take the hot, boiled corn kernels in a bowl.
- Add butter and mix it into the hot corn so it melts.
- Add the chopped onion, tomato sauce, schezwan chutney, chaat masala, black salt, regular salt and coriander leaves.
- Mix all the ingredients well while the corn is still warm.
- Add grated cheese and mix it in while the mixture is warm.
- Serve warm immediately.
Recipe 2: Spicy Roasted Corn
- Heat a cast-iron pan over medium heat.
- Add the fresh corn kernels to the pan and roast them over medium heat until they develop dark spots.
- Reduce the heat to low and add a little oil (or butter/ghee) to the roasted corn.
- Mix well to coat the kernels with the oil.
- Add salt (regular and black salt) and mix again.
- Add chilli powder (according to your spice preference) and mix thoroughly.
- Remove the roasted corn to a bowl.
- Add chopped coriander leaves.
- Add lemon juice and mix well.
- Serve immediately.
