Sweet Corn Usal: Infused with Fennel, it's Quick and Tasty

Heat oil, add fennel seeds and sliced green chilli. Then add turmeric and the frozen corn. Sprinkle the salt and sugar and mix well. Mix in chopped fresh coriander (cilantro). Top with fresh coconut, spalsh a little water, cover and cook for 2-3 min until heated through. Do NOT overcook! Serve immediately as a tea time snack, or as a vegetable side with a full meal. perfect for scooping up with your favorite flatbread. Enjoy!

5 from 1 vote

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Prep Time 5

Cook Time 5

Total Time 10

Course Side Dish, Snack, Vegetable dish

Cuisine Indian, Maharashtrian

Servings servings

Calories 115 kcal

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.

On the stove-top:

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.
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.
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.

Fresh 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

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

Dried coconut + Apples
- 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 apples
  - crisp, juicy and sweet apple preferred

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

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)

In freezer:

Use within 2-3 weeks
Thaw and reheat before serving.
- Add fresh garnish: coriander leaves (cilantro)

Nutrition

Calories: 115kcalCarbohydrates: 17gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 232mgPotassium: 256mgFiber: 2gSugar: 6gVitamin A: 359IUVitamin C: 12mgCalcium: 7mgIron: 1mg

Keyword Corn, Corn Usal, Fennel seeds, Fresh coconut, Fresh corn, Quick snack, Savory corn snack, Savory snack, Usal

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