Bangalore rain and this chilli lemon baby corn are the perfect pair. The baby corn is halved, marinated in a green chilli, ginger and lemon paste with a little corn flour, then pan grilled.
No deep frying. Just a hot grill pan and about 5 minutes of cooking.
Chilli Lemon Baby Corn
Quick Details
Serves: 2
Marinating time: 10 minutes
Cooking time: about 5 minutes
Diet: Vegetarian
Serves: 2
Marinating time: 10 minutes
Cooking time: about 5 minutes
Diet: Vegetarian
Ingredients
- 200 g baby corn halved lengthwise
- 4 green chillies
- 2 inch ginger chopped
- 1 tablespoon chilli vinegar
- 1 tablespoon lemon juice
- 1 lemon juiced, half for the marinade and half to finish
- 1 tablespoon corn flour
- 1/4 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons oil plus 1 teaspoon for the pan
Instructions
- Make the paste. Blend the green chillies, ginger, chilli vinegar and lemon juice.
- Make the marinade. Transfer to a bowl. Add the juice of half a lemon, corn flour, turmeric, salt and 2 tablespoons of oil. Mix well.
- Marinate. Coat the baby corn well and marinate for 10 minutes.
- Grill. Heat a grill pan with 1 teaspoon of oil. Add the baby corn and leave it untouched for 1 minute. Flip and cook the other side.
- Serve. Squeeze over the remaining lemon and serve hot.
Video
Tips for the Best Chilli Lemon Baby Corn
- Cut the baby corn lengthwise so it cooks quickly and grills evenly.
- Do not move the baby corn for the first minute. This gives you good grill marks.
- Marinate for at least 10 minutes.
- Finish with a squeeze of lemon for an extra kick.
Frequently Asked Questions
Can I use a regular pan?
Yes. A flat pan works, you just will not get the grill marks.
Can I air fry this?
Yes. Air fry at 200°C for 8 to 10 minutes, shaking halfway.
Make this on the next rainy evening and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
