Just Right For A Rainy Day: Corn Snacks

Guess a versatile vegetable that can be used in the kitchen or behind the bar? The versatile corn will be your first pick. A culinary powerhouse of nutrients, corn can jazz up your food and cocktails in the most unsuspecting of ways. From crunchy corn tortillas to sweet cornbread, its versatility is the main character of many of our favourite dishes.

Now comes the best part. What is we tell you that corn is not just for eating – it can also be for sipping! With its unique taste and texture, corn is often used as a grain, syrup, or cornstarch. And this makes it the star of many classic cocktails. So, with the monsoon season in full swing, it is time to enjoy this ultimate ingredient that adds a huge twist to your food and drink.

Try these yummy corn recipes in the kitchen now!

Spinach & Corn Dimsums

A perfect monsoon snack. Spinach & Corn Dimsums are bite-sized dimsums filled with a savoury mixture of finely chopped spinach and sweet corn, encased in a soft, doughy exterior that delivers a burst of flavour in every bite.

Ingredients

For Dough

• 50 g Potato Starch
• 40 g Wheat Starch
• 65 ml Water

For Filling

• 50 g Spinach
• 25 g Corn
• Salt to taste
• 20 g Shallots
• 10 g Garlic
• 5 g Broth Powder
• 5 g White pepper 5 g
• 4-5 Red Chillies
• 5 g Coriander

Method

1. Prepare the dough using potato starch and wheat starch, add warm water, and knead gently.
2. For the filling, mash the corn in a mixer and keep aside. Remove excess water.
3. Now, blanch the spinach and chop. Remove any excess water.
4. In a pan, add oil, garlic and shallots. Add the corn and spinach to it and sauté well.
5. Add finely chopped red chillies, season with salt, white pepper and broth powder. Add finely chopped coriander at the end.
6. Roll out the dough, add the filling, and prepare dim sums of any shape of your choice.
7. Steam the dim sums for seven minutes and serve with black bean sauce and chilli sauce.

Charred Corn in a Daiquiri

A nostalgic take on the classic daiquiri, this recipe is a throwback to monsoon days enjoyed with a roasted corn on the cob, but with rum of course!

Ingredients

• 60 ml White Rum
• 20 ml Fresh Lime
• 20 ml Sugar Syrup
• 3 spoons Charred corn kernels
• Glass (Coupe Glass with Salt & Chilly Powder Rim)

For Garnish

• Slice of charred corn

Method

1. Muddle the corn along with the lime juice and sugar syrup.
2. Add the White Rum and shake with ice.
3. Double strain into a coupe glass rimmed with salt and chili powder.
4. Garnish with a slice of charred corn and serve.

(- With inputs by RCB Bar & Café)