Masala corn recipe | How to make spicy masala sweet corn
Masala corn recipe - boiled corn kernels are mixed with butter and flavored with Indian spices.
Servings 2 servings
Calories 120kcal
Ingredients
- 1 cup Sweet corn kernels boiled
- 1 tablespoon Butter softened to room temperature (to make it vegan use margarine)
- ¼ teaspoon Black pepper powder
- Salt to taste
- ⅛ teaspoon Black salt (Kala namak)
- ½ teaspoon Red chili powder
- ¼ teaspoon Chaat masala
- 1 tablespoon Cilantro or coriander leaves finely chopped
- ½-1 teaspoon Lemon juice
Instructions
- First boil the corn cob. Break the whole corn into two, so it fits into pressure cooker. Take into the cooker with water. There should be enough water, so corn is submerged into the water. Pressure cook it for 3-4 whistles on medium heat. Turn off the stove, let the pressure go down by itself. Then open the lid. Remove the corn and let it cool to touch.
- Once it is cool, Remove the corn kernels. You can do it by hand. Or Hold the corn vertically and run the knife near the cob. I prefer the second method.
- Add rest of the ingredients (butter, salt, pepper, black salt, chaat masala, red chili powder and chopped cilantro). Also squeeze some lemon juice.
- Mix very well, so everything is incorporated well.
- Masala corn is ready to serve.
Nutrition
Serving: 60g | Calories: 120kcal | Carbohydrates: 15.1g | Protein: 2.7g | Fat: 6.8g | Saturated Fat: 3.8g | Cholesterol: 15mg | Sodium: 218mg | Potassium: 230mg | Fiber: 2.4g | Sugar: 2.6g | Vitamin A: 400IU | Vitamin C: 7.4mg | Calcium: 10mg | Iron: 2.2mg
*Nutrition information is a rough estimate for 1 serving
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