Corn Usli

Monsoon in India is synonymous with “Bhutta” i.e. grilled corn on the cob.  During this season, fresh corn on the cobs are available in plenty. I had my fill of the Bhuttas and the steamed corn and salads. So, this time, I wanted to try out something different – Corn “Usli” – from my collection.

Preparation of the “Usli” is easy. The main issue here is how to remove the corn kernels from the cob. Some years back, I had seen a food show on TV wherein the hostess used a gadget with a sharp edge with which she easily removed the kernels. I tried to find this gadget in various supermarkets but with no luck. Finally, with the help of my potato peeler, - (yes, you read it right) I could manage to do this with ease !  Try this out and see for yourself.

This sweet and spicy “Usli” is a very tasty and a healthy breakfast dish or an evening snack.

 

Ingredients:

Corn cobs	2
Potato	1 medium
Salt	As per taste
Sugar	A pinch
Water	½ a cup
For Seasoning
Oil	1 tbsp
Mustard seeds	1 tsp
Asafetida	¼ tsp
Green chilies (slit)	2-3
Curry leaves	1 sprig
For Garnishing
Freshly grated coconut	1 tbsp
Coriander leaves (chopped)	1 tbsp
Lime juice	1 tsp

How to remove the corn kernels from the cob

• Remove the husks and the silky fibres from the cob.
• Take a large tray and hold the cob firmly with one hand  - the stem end towards you and the other end touching the tray.
• Now take the potato peeler and with its pointed end slowly but steadily push it and run it forward along each row whereby the kernels come out (in rows – as shown in the picture)  easily on to the tray. Once you get the hang of it, this will be easily done.
• Repeat this procedure, till you complete the cob.
• This took me about 15-20 mins for the two cobs.
• Now, you are ready for preparing the “Usli”.

Potato peeler being used to remove the corn kernels from the cob

Potato peeler and corer

Method:

1. Wash, scrub and cut the potato (peeling the skin is not necessary) into cubes.
2. Mince the corn kernels in the mixer or food processor. This should take a few seconds or so. Do not grind it.
3. Then cook the minced corn together with the cubed potatoes in water or you can even pressure cook them together. If cooking in water, it should take about 15-20 mins.
4. Heat a pan or kadai. Add all the seasoning ingredients.
5. When the mustard seeds stop spluttering, add the cooked (potatoes and minced corn kernels) mixture. Add water to it.
6. Next add salt and sugar as per taste. Mix well and let it simmer for a few minutes and remove it from flame.
7. Finally add all the garnishing ingredients.
8. Serve hot.

Corn kernels minced in the food processor

Minced corn kernels and potato cubes boiling in water

Seasoning in process

'Usli" in the making

Preparation time: 20 mins

Cooking time:  30 mins

Serves: 2

Note:

• Frozen corn kernel packets available in the super markets can also be used.
• Ensure that corn kernels are not very tender nor should they be much matured.
• Do not make the final product very dry.