I recently competed in a food competition in Chicago, which I’ll post about later this week. As part of the application, I submitted a sample menu showcasing my theme, which was Indian-Mexican fusion. This dish was my favorite item on the menu, and I order some variation of this at restaurants if it’s ever available. Here, I cooked the corn in Indian spices and served it warm with aloo bhujia, cotija cheese and a tamarind sauce. The spices, the sweetness of the corn, the crunch from the bhujia, and the tang from the tamarind sauce blended together beautifully for a nice snack. I did notice that after 2 days, the flavors became more intense and had to be tamed with some raita (yogurt). So if you’re planning on keeping this for a few days, cut down on the spices a bit.
1/2 large onion, diced
1/2 jalapeno, diced
2 tsp curry powder
1/4 tsp turmeric
1 tbsp garlic powder
2 tsp garam masala
1/2 tsp cumin powder
1 1/2 tsp coriander-cumin powder
1/2 tsp sugar
24 oz frozen corn
Salt to taste
Heat oil in a pan and sauté onion. Once onion softens, add jalapeno and cook for 1-2 min. Add curry powder, turmeric, garlic powder, garam masala, cumin, and sugar. Cook until spices become fragrant. Add corn and warm through. Add salt to taste.
Scoop corn into a bowl and top with cotija cheese, cilantro, and aloo bhujia. Drizzle with tamarind sauce. Serve warm.
If saving for the next day, store the corn separately from the toppings - The toppings are best when added immediately before eating.