Corn on the cob is so good boiled, I mostly have it without taking it through any elaborate "treatment" routine. A little salt, a little chili powder, a dash of lime juice – rub it on and bite directly off the cob – that’s my usual mode of having boiled corn.
Then again, there is something to be said for the occasional exoticization.
Presenting for you my recipe of corn spinach and cheese. Serve it with garlic bread for a sumptuous weekend brunch.
- Corn on the cob – 1
- Spinach – 1 bunch
- Cheese [I used mild cheddar] – 2 tablespoons, grated
- Milk – 1 tablespoon
- Butter – 1 teaspoon
- Chili flakes – to taste
- Salt – to taste
- Olive oil – 1 teaspoon
Boil the corn cob. I do it in a pressure-cooker: one whistle on high heat, another whistle on low. Let cool. Pluck the corn kernels out from the cob.
Wash spinach leaves thoroughly and finely chop them. Cook the spinach uncovered in half a cup of water with a pinch of salt, till all of the water evaporates. Mash the cooked spinach lightly.
In a non-stick pan, heat olive oil and butter. Add the corn kernels with a pinch of salt, and sauté on medium flame for 2-3 minutes.
Add boiled mashed spinach, milk and chili flakes to sautéed corn. Let cook for another 2 minutes.
Add grated cheese, stir and cook till the cheese melts and spreads across the dish evenly [1 minute].
Serve immediately with toasted garlic bread.
 The olive oil protects the butter, which has a lower smoking point, from burning when we turn the heat high.
 I boiled double the quantity of spinach actually, and kept aside half for spinach raita to be had the next day.