ROASTED CORN AND BUTTER

Ingredients

200g baby corn (mediumsized), 100g peanut butter, 100g hung curd, 15g ginger and garlic paste, 20g Kashmiri red chilli powder, 10g cumin powder, 4g kasuri methi powder, 4g chaat masala, 15ml mustard oil, 5ml lemon juice, 1 fresh corn (large), 150ml milk, 50ml fresh cream, 100g butter, dehydrated corn kernels for garnishing and 15g peri peri seasoning

Method

Start with the marinade by taking hung curd in a bowl. Heat up mustard oil in a sauté pan, remove from heat and add Kashmiri chilli powder. Pour immediately on the curd and whisk.

Now add salt, ginger-garlic paste, kasuri methi, chaat masala, cumin powder and lemon juice to the curd mix. Whisk in peanut butter and keep aside.

Blanch the baby corn in water with salt and drain out excess water on absorbent paper. Take the fresh corn, peel it and boil in milk and cream mixed together until tender. Drain and take out kernels. Do not throw the milk.

Take a blender, blend the corn kernels with butter and corn milk as required to a thick consistency. Season the corn butter with salt and pepper and pour the mix in a one litre nitrogen siphon. Charge with three cartridges and keep aside.

Take the blanched baby corn and apply the marinade to cover them completely. Brush with some clarified butter and bake at 200 degrees Celcius for 10 minutes or until it caramelises. Dish out the corn on a plate, garnish with dehydrated corn kernels for crunch. Ooze out the warm butter foam from siphon on the side (put the siphon in warm water if necessary) and sprinkle peri peri seasoning on the butter.

Recipe by Chef Sarfaraz Ahmed