A dadima called Arun taught me to make her speciality corn on the cob subji (Punjabi for a spiced vegetable dish). What I love about Arun’s recipe, is how she chops the corn on the cob into small pieces, and cooks them in a creamy coconut masala. I’ve made this dish on countless gatherings and it’s always been a hit. Best enjoyed in company where no airs and graces are needed. Every bite is so juicy, luscious and fragrant, that it’s well worth a bit of messy eating with your hands. – Anneeka
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
5 cloves garlic
30g fresh ginger, peeled
2 green finger chillies (or to taste)
4 frozen mini corn on the cobs, thawed (around 550g)
100g frozen sweetcorn
2 tsp turmeric powder
4 ½ tbsp Mellow Yellow Rapeseed Oil
1 white onion, finely blended
1 tsp salt, or to taste
1 tsp ground black pepper
¾ tsp paprika, plus ¼ tsp for garnish
120g tomato passata
50g creamed coconut
Approx ½ cup boiling water
¼ tsp garam masala
Fresh coriander, to garnish
Blend the garlic, ginger and green chillies finely and set aside. Chop the corn on the cob into pieces of roughly 1-inch thickness. Use a large, heavy knife to apply pressure and make life easier for yourself. Place the chopped corn on the cob and sweetcorn into a large cooking pot with loose, cold water. Heat the water and once tepid, add 1 tsp of the turmeric powder and stir. Bring to the boil.
In the meantime, make a start on the masala base. Heat the oil in a wide frying pan and then add the onions. Cook until softened and light brown. Add the garlic, ginger and chillies. Cook with the onions until they are light brown, stirring occasionally. Once the corn has come to a boil, simmer on a low heat whilst you finish making the masala base. Add the remaining turmeric powder, salt, pepper and paprika to the onions. Stir through, then cook for 2-3 minutes, stirring regularly. Stir through the tomato passata and cook for 2-3 minutes. Add the creamed coconut and stir through until it melts. Cook over a medium heat until the masala has thickened, then add half a cup of boiling water.
Drain the corn and add to the masala. Stir through, coating each and every piece. Simmer over a low heat for 5-10 minutes until the masala thickens and clings to the corn. Stir through the garam masala.
Garnish with coriander and a pinch of paprika. Serve hot.
Anneeka is a Berkshire-based author, blogger and founder of dadima’s brand. On a mission to connect generations through good food, the 26-year-old’s passion for home-cooking stems from early childhood. Anneeka connects the food of her Punjabi heritage with fond memories of her dadima's (grandmother’s) cooking and food stories. When living in Spain as part of her degree, and then moving away from home, Anneeka drew on the wise teachings of her dadima, to guide her lifestyle. Believing in a need to preserve wisdom, Anneeka interviewed grandmothers around the UK in order to share their culinary legacies. Anneeka’s memoir cookbook, Dadima’s: Celebrating Grandmother’s Wisdom Through Indian Cooking was released in December 2016. Anneeka writes of the importance of a tharka (masala base) for her recipes, and how rapeseed oil, with its culinary benefits, lends itself perfectly to her recipes.
Image courtesy of SLR Photography.