Crispy Babycorn Satay Recipe
Enjoy the monsoon with this perfectly grilled Crispy Baby corn Satay Recipe. Monsoon and Corn go hand in hand is around and it’s time to enjoy the wet earth with all the seasonal goodness. It’s that time of the year when the smoky aroma of roasted corn literally induces you to stop and buy one!
This Crispy Babycorn Satay Recipe is a bright and vibrant coloured, delicious recipe of baby corn marinated in spices and yoghurt. Usually, we all go ooh and aah over miniature and these cute and tiny veggies do sell. Baby corn is chiefly corn that’s harvested when it’s undeveloped and before it is pollinated so we get an ear of baby corn. The monsoon is a season which is synonymous with happiness. Once it starts raining heavily, your heart craves either for romance or yearning to gorge on lip-smacking, mouth-watering food. Grill these Crispy Babycorn Satay Recipe in order to satiate those pitter-patter raindrop craving.
What is Satay?
Satay is a cousin of the kebab usually made with strips of chicken or beef, satay can be made with fresh broccoli cauliflower florets or any vegetables that can be basically skewered. Indonesia is believed to be the real birthplace of satay, but the dish was carried to adjoining countries comprising of Thailand, Malaysia, Singapore, and others.
Crispy Babycorn Satay Recipe
The marinated baby corn is pan-fried or grilled and then served. The sweetness of the baby corn along with the Indian spices makes this satay a spicy delectable and easy-to-make finger food. Serve the Baby Corn Satay along with a peanut dipping sauce as an appetizer and watch it disappear in minutes. Satay is customarily served with satay sauce, which is a fresh peanut sauce. The corn satay with peanut sauce makes it a lip-smacking combo and is relished by every satay lover. Baby corn is a low-calorie vegetable and when cooked with less oil in a pan or grilled makes for a healthy starter.
Ingredients for Crispy Babycorn Satay Recipe
12 Baby corn
2 tbsp Peanut oil or any cooking oil
For The Marinade
1/4 cup yoghurt
1 tsp Turmeric powder
4 cloves garlic crushed
1 tsp Red chilli powder
1/4 tsp Carom seeds
1 tsp coriander and cumin powder
Salt, to taste
1 tbsp Rice flour
1 pinch of orange food colour
Firstly, wash the baby corn and blanch them. Drain and keep aside.
Secondly, in a bowl take all the ingredients for the marinade and whisk to make a thick paste. Add the baby corns to this marinade and evenly coat them with the mixture. Set aside the baby corns to marinate in the mixture for at least 30 minutes.
After the baby corns have marinated well, you can toss them in a pan, so the corn gets cooked and coated well with the marinade.
Soak the satay sticks in water and keep aside.
Heat a skillet pan on medium heat. Add a tablespoon of oil in the skillet and place the baby corns along with the marinade into the pan and fry them in the oil until all the marinade coats the corn and the baby corn has cooked through.
As soon as they are done, remove the baby corn satay from the pan. Insert the skewers gently through the centre, place on an oven grill and roast on 250degrees for 5 minutes.
Finally, the baby corn is crisp and ready to serve. Arrange on a platter and serve the Crispy Baby Corn Satay along with a peanut dip, onion rings and lemon wedges.