Servings: 2
Corn kernels – 1 cup, boiled
Butter – 1 tablespoon, softened to room temperature
Black pepper powder – ¼ teaspoon
Salt – to taste
Black salt – ⅛ teaspoon
Red chili powder – ½ teaspoon
Chaat masala – ¼ teaspoon
Cilantro or coriander leaves – 1 tablespoon, finely chopped
Lemon juice – ½-1 teaspoon
1) First boil the corn cob. Break the whole corn into two, so it fits into pressure cooker. Take into the cooker with water. There should be enough water, so corn is submerged into the water. Pressure cook it for 3-4 whistles on medium heat. Turn off the stove, let the pressure go down by itself. Then open the lid. Remove the corn and let it cool to touch.
2) Once it is cool, Remove the corn kernels. You can do it by hand. Or Hold the corn vertically and run the knife near the cob. I prefer the second method.
3) Add rest of the ingredients (butter, salt, pepper, black salt, chaat masala, red chili powder and chopped cilantro). Also squeeze some lemon juice.
4) Mix very well, so everything is incorporated well.
Corn kernels – 1 cup, boiled
Butter – 1 tablespoon, softened to room temperature
Black pepper powder – ¼ teaspoon
Salt – to taste
Black salt – ⅛ teaspoon
Red chili powder – ½ teaspoon
Chaat masala – ¼ teaspoon
Cilantro or coriander leaves – 1 tablespoon, finely chopped
Lemon juice – ½-1 teaspoon
1) First boil the corn cob. Break the whole corn into two, so it fits into pressure cooker. Take into the cooker with water. There should be enough water, so corn is submerged into the water. Pressure cook it for 3-4 whistles on medium heat. Turn off the stove, let the pressure go down by itself. Then open the lid. Remove the corn and let it cool to touch.
2) Once it is cool, Remove the corn kernels. You can do it by hand. Or Hold the corn vertically and run the knife near the cob. I prefer the second method.
3) Add rest of the ingredients (butter, salt, pepper, black salt, chaat masala, red chili powder and chopped cilantro). Also squeeze some lemon juice.
4) Mix very well, so everything is incorporated well.
