Corn on the Cob and Grilled Corn

I love rain. I used to love playing in the rain as a child and I think it still gives me the same pleasure and happiness. To watch the sky change color and then feel the cool breeze and droplets of water on your face is just heavenly. I belong to a fairly dry part of India where it gets really hot and dry during summers. The scorching summers are followed by the monsoon season. When the monsoons hit 

everyone is filled with excitement. The first downpour of rain after so much heat is a welcoming sight. There is a sweet smell of mud in the garden. All the leaves turn green. And of course, Bhutta!

In India fire roasted Bhutta or Corn or Maize is a popular monsoon street food. It is roasted Corn on the Cob seasoned with lime and salt, sold mostly by street vendors. It is the perfect combination of sweet, sour, tangy and savory. A heavy iron stove is heated using charcoal and Corn is grilled on it. Sometimes the charcoal catches the kernels and it makes a 'Pop' sound. It’s funny how our memory works, Corn is a simple vegetable there is nothing special or fancy about it, still it makes me feel so close to my childhood. I remember how I used to stand patiently around the vendor waiting anxiously for my turn to have one. That smell of the roasted goodness made me drools all the time. To take the fresh roasted steamy Corn in my hands and sink my teeth into the kernels was worth the entire wait. But grilled Corn is not my only favorite thing. I love popcorn, who doesn't? Movies with popcorn are like a perfect plan. Then we have the boiled sweet Corn on the cob, which just makes my mouth water. Yum! Hot steaming Corn slathered in butter. 

I think the beauty of Corn is in its simple preparation. At home, we grill Corn while grilling our main course- kababs or fish. We pair it with a cold drink and it doubles the fun of grilling. Before buying our grill we used to have boiled sweet Corn often. I learned about it after coming to the U.S as many restaurants usually serve it as a side dish with foods like steak or chicken. The first time Debarshi prepared it, it was a last minute decision to include a side with our dinner and I was surprised that it took no time to cook. I think Corn is perfect for a picnic, barbecue, or as a summer treat.

What can be more amazing than the fact that this humble vegetable is also rich in antioxidants and fiber. In fact an ear of corn has about the same number of calories as an apple and less than one-fourth the sugar. Plus it is one of the most inexpensive vegetables I have ever seen and it is available in plenty. If you have naughty children or picky eaters at home, cooking Corn can be a fun exercise for them. They can remove the cover and pluck the silky threads and then help you to season it. This activity creates an interest in the children for the cooked vegetables as they have participated in prepping. Well not only children, I enjoy this too.

If you are like me and like to add butter in the vegetables and later worry about the extra calories consumed, then it's better to go with the grilled Corn. 

"Bite me! Says the Corn"

Ingredients:

• Corn - 3-4
• Butter - 3-4 tablespoons
• Salt - to taste
• Pepper - to taste
• Lime - 1-2, (for Grilled Corn)

Prepping Directions:

• Just before cooking, husk the Corn (remove the cover), pull off the silky threads, and cut out any blemishes (small mark or flaws) with a pointed knife.

Corn on the Cob:

• Drop the Corn into a large pot filled with boiling salted water. 
• Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. 
• After about 5 minutes, serve hot with Butter, Salt and Pepper. 
• You can keep the remaining Corn warm in the water for another 10 minutes without its becoming tough.

Grilling Directions:

• Place the Corn on the grill; close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a pairing knife. 
• Squeeze Lime over it with Salt and serve hot.

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