Corn chevdo is a quick and easy dish from Gujarat which can be served for breakfast, lunch or as a snack with tea. The best time to make this dish is when fresh corn is in season. The crisp, sweet corn kernels really elevate the flavor of this dish. The garnish, sev, adds another layer of texture and crunch to this flavorful favorite. Grab some corn during your weekly grocery run and make this dish for your friends and family!
- Mixing bowl
- Food Processor
- Medium sized pot with lid
- 4 ears of fresh corn, husk removed and kernels removed from cobb
- 2 tablespoons minced garlic
- 2 teaspoons minced green chilies
- 2 tablespoons lemon juice
- 2 teaspoons oil
- 1 tablespoon rye (mustard seeds)
- 1 tablespoon sugar
- 2 teaspoons salt
- ½ cup corn masa flour
- ¼-½ cup milk as needed
- ½ cup or more sev (fried chickpea noodles) to garnish
- ¼ cup cilantro, washed and chopped for garnish
- Place corn kernels inside of food processor and pulse kernels until they are completely broken up
- Do not overgrind to form a paste
- Set aside ground kernels in a bowl
- Place a pot over medium high heat, add oil and allow to warm up
- Add the rye (mustard seeds) to the hot oil and allow to pop
- Cover the pot with a lid while the mustard seeds pop (1-2 mins)
- Add the ground corn, chilies, garlic, salt, sugar and corn flour and stir well to incorporate all ingredients
- If mixture seems dry add milk (start with ¼ cup and add up to ½ cup if needed)
- Mix well
- Close the lid and allow the mixture to cook for 8-10 minutes, stirring a few times
- The final product should not be overly dry and should have a “loose” consistency
- Add lemon juice and stir
- Allow to cook for 1 minute
- Serve the corn chevdo in a bowl and garnish with sev and cilantro
Serve for breakfast, lunch, brunch or as a teatime snack.
You may also garnish with diced onions.
If fresh corn is not in season, use drained canned or frozen corn and follow the recipe.