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 chilli 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 with 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
- Chilly flakes – to taste
- Salt – to taste
- Olive oil – 1 teaspoon
Boil the corn cob in a pressure-cooker: one whistle on high heat, another whistle on low. Let cool. Pluck the corn kernels out from the cob.
Wash and finely chop spinach leaves. Cook uncovered in half a cup of water with a pinch of salt, till all the water evaporates. Mash 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 spinach, milk and chilly 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 actually, and kept aside half for spinach raita.