Fried Corn and Onions is a side dish which is very delicious. इसके अलावा इसमें चिली सॉस डालकर इसे तीखा बनाया जा सकता है. यहां ध्यान देने योग्य बात यह है कि मकई को हिंदी में “मक्का”, तेलुगु में “मोक्काजोन्ना”, तमिल में “चोलम” और बंगाली में “भुट्टा” कहा जाता है। In addition to this, it can be made spicy by adding chilly sauce to it. Interesting thing to note here is that corn is called “Makka” in Hindi, “Mokkajonna” in Telugu, “Cholam” in Tamil, and “Bhutta” in Bengali. Corn is a “powerhouse of nutrients”, corn is rich in nutrients and vitamins because it contains B1, B9, and C.

Can I add taste to a corn?

Add butter, garlic, parsley (if using dried), salt and pepper. Let it simmer till the liquid is almost completely gone, about 5-7 minutes. Taste and adjust seasonings.

Herbs & Spices: Different types of herbs like basil, caraway seeds, cayenne, celery seeds, cilantro, cumin, chives, coriander, dill, ginger, parsley, mint, oregano, (smoked) paprika, pepper, sage, saffron, thyme, tarragon, and turmeric. You can just simply add corn to your beautiful basmati rice, with your favorite vegetables and spices.

Variations and additions you can add to this base recipe

Fried Corn and Onions – for more recipes click here

A dash of cajun seasoning.
A couple of cloves of crushed garlic.
Chopped fresh herbs like parsley.
Several grinds of fresh black pepper.
Three or four tablespoons of heavy cream added at the end of cooking.
A little heat with some diced fresh jalapenos.

Sweet corn is at its best during the late summer months to early fall.
However, in the summer months when it is available fresh, it is most often cooked and eaten on the cob.
Sweet corn is also cut off the cob and eaten as a vegetable side dish or added as an ingredient to other dishes, such as soups, stews, casseroles, and salads. The corn can be cut from the cob, raw or cooked, and then preserved by canning or freezing for future use.