Saloni Subha ( Intern Journalist )Roasted Corn and Butter, Ingredients needed to make this dish are 200g baby corn, 100g peanut butter, 100g curd, 15g ginger, and garlic paste, 20g red chili powder, 20g cumin powder, 4g gram Kasuri methi powder, 4g chat masala, 15ml mustard oil, 5ml lemon juice, 1 fresh corn, 150 ml milk, 50 ml fresh cream, 100g butter, dehydrated corn kernels for garnishing and 15g Peri Peri seasoning.
Methods: Start with the marinade by taking curd in a bowl. Heat up mustard oil in a saute pan, remove from heat and add Kashmiri chili powder. Pour immediately on the curd and whisk.
Now add salt, ginger, garlic paste, Kasuri methi, Chaat masala, cumin powder, and lemon juice to the curd mix. Whisk in peanut butter and keep aside.
Blanch the baby corn in water with salt, and drain out excess water on the tissue paper. After that take the fresh corn, peel it and boil in milk and cream mix together until tender. Drain and take out kernels. Do not throw the milk
The next step is to take a blender, blend the corn kernels with butter and corn milk as required to a thick consistency. Season the corn butter with salt and pepper then mix in one-liter nitrogen siphon. Charge with three cartridges and keep aside.
After that take blanched baby corn and apply the marinade to cover them completely, and then Brush with some clarified butter and bake at 200 degrees Celsius for 10 minutes and the last step is to dish out the corn on a plate, garnish with the dehydrated corn kernels for crunch. Ooze out the warm water foam from the siphon on the side and sprinkle Peri Peri seasoning on the butter.
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