Flavorful Corn Cutlets
Corn cutlets, also known as corn patties or corn tikkis, are a delectable snack. These delightful treats feature a spicy corn filling, enveloped in a soft,
crisp potato exterior. This recipe offers a fresh take, with a tangy, herbal corn stuffing contrasted by the moist, crispy potato coating. The use of sweet corn kernels contributes a hint of sweetness, although Indian corn can be used as a substitute. These cutlets can be served hot with chutney or tomato sauce.
About the Recipe
These corn cutlets are a tasty treat made with sweet corn, and there are many different ways to prepare them. The author's recipe is somewhat unique, providing a flavorful experience. The core of the dish is the tangy, herbal corn stuffing, perfectly matched with a soft, yet crunchy, potato cover. Instead of being rolled into balls or croquettes, these are formed as patties (tikkis) and shallow fried. This cooking technique ensures a contrast in texture and flavor: the crispy exterior and the flavorful corn filling create a memorable culinary experience. The sweetness of American sweet corn kernels is present, but Indian corn can also be used.
Inspired by Travel
During a visit to Mahabaleshwar, a popular hill station in Maharashtra, the author encountered local variations of corn patties. This inspired a desire to recreate the flavors experienced there. The restaurants offered diverse corn-based treats, including corn pattice and grilled corn cheese sandwiches, both of which left a lasting impression. Memories of the taste from these dishes are still fresh, as are the author's appreciation for corn cheese sandwiches and strawberries with cream. Many food stalls and restaurants in Panchgani and Mahabaleshwar serve corn tikki as a street food staple.
Recreating Memories
The author's goal was to replicate the flavors of the corn patties enjoyed in Mahabaleshwar, and the results were successful. The patties encountered were formed into balls and deep-fried. Beyond the Mahabaleshwar experience, childhood memories of the author's mother making corn patties inspired this recipe. The recipe provided here differs from the author's mother's method, but delivers delicious results. The cutlets are best served hot, along with coriander chutney, tomato sauce, or mint chutney, offering diverse flavor combinations to the eater.
Preparing the Corn
The first step involves preparing the corn. Begin by steaming or cooking one medium-sized corn cob until the kernels are tender. Once cooked, the kernels are removed using a knife. American sweet corn or regular desi corn can both be used. Cooking can be done using a stovetop pressure cooker, an Instant Pot, or a regular pan. If using uncooked corn kernels, they can also be steamed. The author has never used canned corn kernels, preferring fresh ingredients.
Adding the Ingredients
In a bowl or small pan, the cooked corn kernels are combined with the following ingredients: 1 teaspoon of finely chopped ginger, ½ teaspoon of red chili powder (or 1 to 2 chopped green chilies), 4 teaspoons of chopped coriander leaves, ½ teaspoon of chaat masala powder, 1 teaspoon of lemon juice, and salt to taste. The mixture of ginger, chilies, and chaat masala provide a balance of flavor. The lemon juice adds a tanginess, and the coriander gives the blend freshness.
