Corn'don Bleu

Corn on the cob
Ingredients
Corn 6 numbers
Sugar 2 tbsp
Lemon juice 1 tbsp

Method
Fill a large pot about 3/4 full of water and bring to a boil.
Stir in sugar and lemon juice, dissolving the sugar.
Gently place ears of corn into boiling water, cover the pot, turn off the heat
Let the corn cook in the hot water until tender, about 10 minutes
Add 100 ml of milk in to the boiling water towards the end to enhance the flavour and taste
Serve hot with lots of butter on top of it

Mexican corn salad

Mexican corn salad
Ingredients
l Corn 500 gm l Bell pepper (chopped) 100 gm l Onion (chopped) 100 gm l Green chillies (chopped) 20 gm l Celery (chopped) 15 gm l Jalapeno (chopped) 10 gm l Cilantro (chopped) 50 gm l Fresh tomato coulis 8 tbsp l Tobacco 2 tsp l Salt to taste
l Pepper to taste

Method
Take a large mixing bowl and mix all ingredients together.
Make dressing with olive oil, along with fresh tomato coulis and tobacco
Serve chilled.

— Recipes courtesy by Ramasamy Selvaraju, Executive Chef, Vivanta by Taj - MG Road

Corn Palak Benazeer

Corn Palak Benazeer
Ingredients
150 gm corn kernels, 2 bunches spinach, 1 bunch fresh coriander, 4 to 6 green chillies, 1 tsp garlic chopped, 1 tsp cumin seeds, 2tbsp ghee, 50 gm bread crumbs, salt to taste.
Method
Wash and clean spinach and coriander leaves and drain well and chop roughly.
Heat ghee in a pan, add cumin seeds, followed by garlic and green chilli.
When garlic is golden, add corn kernels and sauté for two minutes, add chopped spinach, coriander leaves and sauté well until water evaporates.
Add bread crumbs, salt, and stir well and remove from the pan.
Grind to a coarse paste, divide grinded paste into even sized dumplings and make it in to a patty.
Heat a non-stick pan, and griddle both the sides on a slow flame with clarified butter.

— Recipe courtesy Mir Ali Zaffar, executive chef, The Leela Palace

Orecchiette

Orecchiette
Ingredients
A variety of home-made pasta typical of Apulia, a region of southern Italy and it is ear shaped.
l 2 parts-corn meal (mildly roast and fine) or semolina l 1 part-plain flour l Warm water to make dough
Salt to taste

Method
Mix corn meal, plain flour and begin to add warm water and mix until you obtain a stiff dough.
Wrap it and refrigerate for minimum of two hours.
Take dough and shape like a small ear, it is called recchietedd.
Again dust with semolina and refrigerate for two hours, boil and use.
Ingredients
Boiled orecchiette pasta 500 gm
Blanched broccoli buds 200 gm
Chopped garlic 3 tbsp
Red chili flakes 1 tbsp
Olive oil 4 tbsp
Salted anchovies 5 to 6 pieces (optional)
Pine nuts 3 tbsp
Cherry tomatoes 15 nos
Parmesan cheese 3 tbsp 
Salt and pepper to taste.

Method
Sauté garlic in olive oil in a heavy sauce pan.
Add blanched broccoli, chilli flakes, cheery tomatoes, salt and pepper and some vegetable stock.Stir until liquid has evaporated.
Add cooked orecchiette pasta and salted anchovies and mix well.
Add roasted pine nuts, parmesan and serve hot. You can use turnips and sausages as well.

— Recipe courtesy Sadish Kumar, head chef, Toscano