Sweet corn is a vegetable with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control the conversion of sugar to starch inside the ENO of the corn kernel. We can prepare so many recipes with sweetcorn like Soup, Cutlet, fritters. But my favourite way to eat sweet corn is to make Sweet Corn Subji.

INGREDIENTS:

• Boiled sweetcorn-2nos
• Onions-1-2 small
• Green chillies-3 no’s
• Curry leaves a few
• Coconut-2TBsp
• Italian seasoning 2tsp
• Salt to taste
• Oil-1tbsp

METHOD OF PREPARATION:

• Boil the sweet corn in the microwave for about 7 mins. Strain the excess water and keep it aside.

• In kadai, add oil, chopped onions and sauté until it is translucent.

• Make a grounded paste of coconut and chillies. Add the paste and sauté until the oil leaves the contents of the kadai.

• Add boiled corn and toss for some time with a little Italian seasoning and salt.

• Garnish with coriander leaves.

NUTRITIVE VALUE:

CALORIES: 86 KCALS

PROTEIN: 3.2 GMS

FAT: 1.2 GMS

NUTRITIONAL BENEFITS:

• Corn contains a lot of vitamin B12, iron, and folic acid.
• Lowers Cholesterol. Sweet corn contains soluble fibre as well, which turns into a gel-like substance in the bloodstream.
• Improves Vision.
• Boosts Energy.
• Prevents Diabetes.
• Cardiovascular Health.
• During Pregnancy.

This recipe is best when had with jowar roti or chapathi.  It can even be made into a roll. Holds good for all age groups of children.