Sweet Corn Usal…. it is so ridiculously easy to magically transform your frozen/canned corn kernels….. into this quick and tasty dish!
Infused with fennel….. a spicy kick from the green chili….. and a fresh green coriander (cilantro) garnish… a squeeze of fresh lime…. Of course you can’t wait to dig in!
And Oh yeah…. the fresh coconut … Moist, sweet and almost decadent….. NO Maharashtrian-style Usal (Oo-sull, rhymes with ‘dull’) is truly complete without it!
I love corn and am always trying to find fun ways to enjoy it… For many years now, this quick and easy Usal has been one of my favorite ways to enjoy sweet corn. It takes less than 10 min to make…. no kidding!
Make it on the fly when you want something fast…. Or… Make it several hours in advance and set it aside. When it’s time to eat, just heat it through till steaming hot and enjoy!
A delicious teatime snack…. warm and comforting, it will keep you happy until it’s time for dinner….Or, perhaps, you’d rather have it as a ‘vegetable’ side with lunch/dinner…. to scoop up with a piece of fresh Roti/Naan and savor the instant burst of flavor!
Fresh Sweet Corn… packed with phytonutrients
Fresh sweet corn on the cob…. Ohh, so sweet and juicy! Cooked to tender-crisp perfection, slathered with butter….. and maybe some spicy seasoning rubbed on with a sliced lemon…. Simply Yum!
Who says things that taste great can’t also be good for you? Those beautiful bright, sunshine-colored corn kernels have Lutein and Zeaxanthin….. vital phytonutrients that are believed to play an important role in protecting your vision. Potent antioxidants that neutralize free radicals, both these substances are actually found in your eyes – especially in the lens, macula and retina!
But wait… that’s not all! These two carotenoid pigments work together to support skin health as well – they keep your skin hydrated, elastic and bright.
High Bioavailability of lutein and zeaxanthin from corn
Turns out, the bioavailability of lutein and zeaxanthin found in corn is higher than that from various other foods that contain them (leafy greens, etc.).
And…. Don’t stress over the butter you want to slather on your corn – it actually further increases the bioavailability! How come? These carotenoids are fat-soluble ….. so they dissolve in the butter…. and then your body absorbs them more easily!
So… Go ahead… Enjoy that delicious butter-slathered corn you’re drooling over… guilt-free! In fact, you’d be helping your body fight age-related eye-diseases like cataracts and macular degeneration…. dry and papery skin…. and more!
Frozen / Canned Corn…. so very convenient!
What about when fresh corn is not in season? Time to head to the frozen section in the grocery store…. to grab a bag of frozen corn kernels. Although I personally prefer frozen corn, canned corn is lovely too, and I usually have a can or two stocked in my pantry.
So what if the frozen or canned kernels are not quite as crisp and juicy as fresh? I’m delighted with how ridiculously easy it is to add these to whatever I feel like…. soup, stir-fry, fried rice, noodles, tacos, quesadillas, salsa…. And of course, this ready-in-a-jiffy Sweet Corn Usal…. my mouth starts watering even as I pull the bag of corn out of my freezer!!
Make Sweet Corn Usal – it’s super easy!
I’m not kidding at all when I say this Sweet Corn Usal is a ridiculously easy dish to throw together in a flash, with hardly any cutting/chopping involved.
Slice a Serrano pepper into chunky pieces and prep the cilantro: trim, rinse and chop. Take out the corn and grated fresh (frozen) coconut from the freezer.
Now that all your ingredients are handy, heat your frying pan – I recommend using a wide, shallow pan. Heat oil, add fennel seeds and Serrano pepper – let it sizzle for about 30 seconds, then stir in the turmeric and turn the heat off. Add the frozen corn kernels (no need to thaw), salt and sugar and mix well.
Distribute the grated coconut all over the top – do NOT mix! Then, just cover and set aside until it’s time to serve. Just before serving, splash 2-3 tbsp water over the Usal (do NOT stir!), cover and heat until it is fully heated through…. it should be steaming hot, about 3-4 min.
A word of caution…Do NOT overcook! The corn has a tendency to become a bit gummy when overcooked…. then it sticks to your teeth and is rather annoying.
Once nicely hot, mix well, garnish with fresh coriander (cilantro) and serve the delicious Sweet Corn Usal immediately. Put out some lime/lemon wedges, and enjoy…. all by itself, along with a cup of tea/coffee, or as part of a full Indian-themed meal – Roti/Phulka, Dal, rice, salad, spicy pickles…. Yum!
More Sweet Corn recipes….
Are you a corn lover? An Usal lover? Well, then…. maybe you’d like to check out some of these recipe too..
Corn…. Sweet corn!
- Corn and Carrot Usal: Colorful, tasty and nutritious snack
- Green Beans and Corn: pretty to look at, an easy vegetable side dish to make for a crowd..
- Creamy Corn Dip: with Chia seeds and fresh dill, it’s easy to make and a sure-shot crowd-pleaser…
- and…. Oh, SO many more recipes with corn…. just type in ‘corn’ into the Search Box and find them!
Usal Recipes
- Matkichi Usal: widely popular, this is the classic, no-onion-garlic Maharashtrian style Usal
- Horsegram Usal: rich in protein, this rustic Usal boasts bold and complex flavors…
- Peanut Usal – spicy boiled Peanuts with Jicama… and it’s Upvas-suitable too
Special Diets
This Sweet Corn Usal is vegetarian, vegan, soy-free and sesame-free. It has coconut, so it is not nut-free. To make it nut-free, check Recipe Notes for options. It is also a no-onion-garlic dish, and is thus suitable for religious offerings as well.
Just a word of caution regarding portion size….. About 1/2 a cup of this Usal is about the right amount, especially if you’re watching your carbs…. Of course, I completely understand if you just can’t curb your craving for more! So… In case you cave in and go for seconds…. Well, perhaps you could adjust your carbohydrate intake from other stuff that day! Trust me, I’ve had to do that many times!
When you want something delicious in a hurry…. reach for your stash of frozen sweet corn kernels, and whip up this fennel-infused Usal in a flash!
Make it… share with friends and family…. it’s sure to be a smash hit! Do write a review and give a star rating…. much appreciated!
Enjoy!
Sweet Corn Usal: Infused with Fennel, it’s Quick and Tasty
Equipment
- Medium frying pan (10 in / 25 cm) Stainless steel or non-stick coated preferred
Ingredients
- 2 cups Yellow Corn kernels – frozen if not available, canned (drained) is OK; if using fresh corn kernels, see Recipe Notes for the prepping details – note that this will take a little longer.for the Usal to be ready to serve.
- 2 tbsp Fresh Coconut – grated frozen, thawed OK
- 3/8 tsp Salt adjust as per taste prefeence
- 1/2 tsp Sugar
For Tadka
- 2 tsp Oil I like peanut oil, but any neutral tasting oil is OK; I do NOT recommend using extra virgin olive oil in this recipe- its flavor will clash with the other Usal flavors.
- 1/2 tsp Fennel Seeds
- 1/2 whole Serrano pepper – sliced lengthwise any other medium spicy green chilli pepper OK too; adjust as per spiciness preferred
- 1/8 tsp Turmeric
- 2 tbsp Red bell pepper – optional – finely chopped adds a lovely burst of color; if not available, a red sweet mini pepper OK too
Garnish
- 1/4 cup Fresh Coriander (Cilantro) – chopped
- 1/2 Whole Lime/Lemon – cut into wedges
Instructions
- Slice the Serrano Pepper lengthwise
- Rinse and chop the fresh coriander leaves (cilantro): use the tender stems too – they pack a lot of flavor.
- Make Tadka:Heat oil in a wide frying pan for about 2- seconds, then add fennel seeds. After they sizzle for 10-15 seconds, add the sliced Serrano pepper, cover and turn the heat off.Why? When the moist chilli pepper is added to hot oil, it can splatter – the cover efficiently catches the splatter and prevents accidental burns from oil spatters.
- Wait about 15-20 seconds to allow the chilli pepper to blister a bit and release its flavors into the Tadka.Then add turmeric and the frozen/canned corn (drained) – no need to thaw the frozen corn.
- Mix well.
- Add salt and sugar, then mix well
- Divide the chopped coriander into 2 portions. Add one portion to the Usal and mix. Save the other portion for final garnish – just before serving.
- Add fresh grated coconut – frozen and thawed is OK.Don't mix until ready to serve – simply cover and set aside.
- When ready to serve, splash a little water all over – 2-3 tbsp – and heat, covered, for 3-5 min on high heat until heated through – steaming hot!Do NOT overcook!Mix well, add the saved portion of chopped coriander leaves (cilantro) and serve immediately, accompanied by lime /lemon wedges.
- Serve this delicious and comforting teatime snack with a cup of tea/coffee.Or, serve it a s vegetable side with a full meal for lunch/dinner.
- Enjoy!
Notes
Using fresh corn ?
Remove the husk and the corn silk Rinse, then use a sturdy knife to strip the corn kernels from the cobs. To make this task easier, I recommend cutting the cob in half first.
Blanch the fresh corn kernels before using as per recipe directions:
In the microwave:
- Place corn kernels in a microwave-safe glass/ceramic bowl
- Splash 2-3 tsp water on top of the kernels
- Place a damp paper towel over the kernels – single layer of paper is OK
- Cover the bowl with a microwave-safe lid
- Cook on Hi for 30 seconds, then on medium power (40%) for 1 min
- Remove the cover and spread the blanched kernels on a plate to cool down quickly, without getting over-cooked.
- Heat 1/3 cup water in a medium (2-3 qt/L ) saucepan.
- When it begins to boil, turn the heat down to the lowest setting.Â
- Add 2 cups of fresh corn kernels and stir; cover and simmer for 1-2 minutes and turn heat off.
- Move the pan away from the hot stove and rest for 2-3 min.Â
- Strain any leftover cooking water and save it: there shouldn’t be very much of it
- Spread the blanched kernels on a plate to cool down quickly, without getting over-cooked
Advance Prep:
You can make this Usal up to 6 hours in advance. Save it in the refrigerator until ready to serve. Note: If using frozen corn – don’t thaw it before adding to Tadka.  When its time to serve, just follow the recipe directions for the last step and serve the steaming hot Usal. ÂFresh coconut not available?
Try one of these alternatives:- 1 1/2 tbsp dried coconut, finely grated
- also called coconut powder
- This is NOT the same as coconut flour!
- add 1 tbsp water and a tiny pinch of sugar; microwave for 30 seconds
- if you have coconut water, use that instead of plain water
- also called coconut powder
- Dried coconut + Jicama
- 1 tbsp finely grated dried coconut + 2 tsp water; microwave for 20 seconds, then set aside to cool a bit
- if you have coconut water, use that instead of plain water
- add 1 tbsp finely chopped/minced peeled Jicama
- 1 tbsp finely grated dried coconut + 2 tsp water; microwave for 20 seconds, then set aside to cool a bit
- Dried coconut + Apples
- 1 tbsp finely grated dried coconut + 2 tsp water; microwave for 20 seconds, then set aside to cool a bitÂ
- if you have coconut water, use that instead of plain water
- add 1 tbsp finely chopped/minced peeled apples
- crisp, juicy and sweet apple preferred
- 1 tbsp finely grated dried coconut + 2 tsp water; microwave for 20 seconds, then set aside to cool a bitÂ
- To make it Nut-Free :
- 1 tbsp sunflower seeds, coarsely chopped
- add one of the following:
- 1 tbsp finely chopped/minced peeled apples
- crisp, juicy and sweet apple preferred
- 1 tbsp finely chopped/minced peeled Jicama
- 1 tbsp finely chopped/minced peeled apples
Storing Leftovers:
Store leftovers in a container with a well-fitting lid. In refrigerator:- Consume within 1-2 days
- the fresh coconut spoils rather easily: if it has an ‘off’- flavor or smell, please discard.
- Reheat briefly before serving
- Add fresh garnish: coriander leaves (cilantro)
- Use within 2-3 weeks
- Thaw and reheat before serving.
- Add fresh garnish: coriander leaves (cilantro)
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