I look forward to the fresh, sweet corn cobs in the summer. I usually roast them on a grill and slather them with butter and chili powder or with miso butter. But this time, I wanted something different – like a corn cob curry. So I decided to make a masala paste with browned onions, tomato, cumin, coriander and chili powder and then toss the corn cobs in it. This recipe will be a perfect summer accompaniment to an Indian meal.
Use a sharp knife to cut the corn cobs into chunks, and be very careful that the corn cob doesn’t slip when you are cutting it. I like to cut it into large chunks. But if you prefer smaller corn cob chunks, go ahead and cut it smaller. But however you cut it, this corn cob masala is best eaten with your hands!
Serve this masala corn cob as an accompaniment to an Indian meal.
I suggest rice or roti, dal and raita.

Masala Coated Corn Cobs

Serves 4-6 as an accompaniment

Ingredients
4 roma tomatoes
4 tablespoons oil
1 small red onion, minced
3/4 tablespoon ginger paste, or grated ginger
3/4 tablespoon garlic paste, or grated garlic
1/4 of a cinnamon stick, optional
1 small bay leaf, optional
1 teaspoon garam masala
2 teaspoons ground coriander
1 teaspoon chili powder or according to taste
3 corn cobs

Method
1. Core the tomatoes and puree them along with 1/2 cup water. Set aside.
2. Heat the oil in a large sauce pan. Add the minced onion and cook on medium heat until golden brown, about 15 minutes. Now add the ginger and garlic pastes, and cook until fragrant, about 2 minutes.
3.Add the cinnamon stick, and bay leaf if using and cook for another minute.
4. Now sprinkle the garam masala, coriander powder and chili powder. Stir for 10 seconds. Pour in the pureed tomatoes and simmer for 5 minutes.
5. Remove the husk and silk from the corn cobs. Trim off the top and bottom ends. Using a sharp knife, carefully cut each corn cob into 3 or 4 chunks.
6. Add the cut corn cobs, salt and 1/2 cup water into the sauce pan. Stir well. Let the corn cobs cook, stirring occasionally, until all the water boils away and the masala paste coats the corn cobs. Fish out the bay leaf and cinnamon stick. Pinch off a corn kernel and test it for doneness. If it isn’t fully cooked, add a little more water and continue cooking until the corn kernel are cooke through.
Serve hot with rice or rotis.

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