How to Make Grilled Baby Corn
I know it is a recipe post but I would like to share a few pointers on life too as our diet is almost always connected to our physical and spiritual well-being. Sharing How to Make Grilled Baby Corn today.
It was tough to change my lifestyle once I had to live alone. I eat at home most of the time as I do not like dining out alone or take-aways. I want to be able to have a healthy body (two spine surgeries). Even though I’m not even close to being satisfied, every day I push myself more to reach my goal. One neeeds patience and dedication to finally get there. I am currently learning the physiological value our foods have. Treating food as the fuel that makes your body run will motivate you to make smarter and healthier choices. It’s truly amazing how we poison our bodies for immediate mental gratification. We do not contemplate, the long-term effects of what we eat have on our bodies! Most diseases can be linked to the junk we eat and drink.
How to Make Grilled Baby Corn
Cooking for me has been a boon in a way. I steer clear of heavy oily, spicy cooking and eat more veggies, soups, roasted corn or peanuts and even homemade Pani Puri. Anything that cooks fast and is healthy lands up on my plate. The other day while grocery shopping at the supermarket, I chanced upon packets of baby corn. Another lady was piling up her basket with them and I was thinking, there go some fried snacks for the family. I moved ahead as I did not intend to buy baby corn, deep fry them and consume all those extra calories.
But then my mouth started drooling and I gave in to my craving and bought a packet of baby corn. It lay in the fridge as I kept avoiding, eating fried food. Last night there was nothing else to have for dinner and I took out the baby corn and went ahead to concoct my own recipe of grilled schezwan baby corn; it was awesome!
So here goes my recipe for really hot and spicy Grilled baby corn
200 gms baby corn
1 onion diced finely
10 cloves garlic crushed
Cabbage diced finely
2 green chillies
1 bunch spring onion
4 tbsp. schezwan sauce
Mixed herbs (oregano, basil, thyme)
2 tsp olive oil
Few drops of Vinegar
Salt to taste.
Chop the baby corns into two or three pieces, wash and blanch them. In a bowl marinate the baby corn with half the crushed garlic, vinegar, mixed herbs, chilli flakes and salt to taste.
Preheat the oven for 5 minutes. Line the grilling tray with foil and place the corn on it. Drizzle one tsp olive oil on the marinated corn and bake in the oven for ten minutes.
Toss the chopped cabbage in the same bowl that you marinated the corn.
Meanwhile, in a pan, heat the remaining olive oil, add the crushed garlic and minced onion and sauté lightly adding the herbs and chilli flakes and 2 tbsp of schezwan sauce. Add the grilled baby corn and toss well. Add spring onions.
Take a serving plate, pile the baby corn and place the cabbage on one side. Dig in!
Isn’t this a really yummy, healthy and easy cooking idea for one or for a huge family for that matter?
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