Corny surprises

Spinach and Corn Burger
Ingredients:

• 1 Multigrain bun
• 1 Spinach and corn patty
• 1 tbsp Salsa
• Sunflower oil  (for frying)
• Butter (as needed)
• Mayonnaise (as needed)
• Iceberg lettuce (as needed)
• Mustard (as needed)

Ingredients for Corn Patty:

• 50 gm Corn
• 20 gm Spinach
• 80 gm Potato
• Seasonings  (as needed)
• 100 gm Bread crumbs
• Olive oil (for frying)

Ingredients for the Salsa:

• 10 gm Onion
• 5 gm Jalapeño
• 5 gm Tomato ketchup
• 2 gm Cilantro
• Pepper (as needed)
• Olive oil (for frying)

Method
For Corn Patty:

• Saute corn, spinach and mix in boiled mash potato, drop in seasonings as required.
• Make a shape of burger patty and coat with bread crumb.
• Deep fry it in hot oil at 160°C.

For Salsa:

• Mix all ingredients to make a salsa consistency.

For finishing the burger:

• 1.Cut the bun into two.
• 2. Apply butter, toast well.
• 3. Apply mustard, mayonnaise.
• 4. Put lettuce and fried pattie .
• 5. Put in salsa on top, cover with the bun
• 6. Serve with french fries.

Recipe by Chef Narinder Singh, executive  chef, True Tramm Trunk

Creamed Corn Cake
Ingredients:

• 100 gm American corn
• 10 gm Ginger
• Green chilli
• Seasonings (as required)
• 10 gm Cornflour
• Sugar (as required)

Method:

• Boil the American corn till cooked and tender.
• Divide the corn into two halves. Crush one half and keep the other half.
• Sauté the chopped green chilli, ginger, mix with both the kinds of corn.
• Make the cornflour slurry by mixing equal parts cornflour and water.
• Drop the corn mixture into the cornflour concoction.
• Grease a tray with high sides and pour the mixture into it. Smooth down the top and put it in the fridge it till it sets into cakelike consistency.
• Cut into squares and cook by either deep-frying or pan searing it in a non-stick pan.

Recipe by Chef Ganesh Gaonkar, Executive Chef, Fable

Spinach and American Corn Au Gratin
Ingredients:

• 100 gm Spinach (clean and sliced)
• 50 gm American Corn Kernels (blanched)
• 50 gm Baby Corn (cut and blanched)
• 100 gm Cream
• 25 gm Chopped onion
• 10 gm Chopped garlic
• Salt to taste
• 5 gm Crushed pepper
• 5 gm Dry oregano
• 5 gm Chilli flakes
• 25 gm Mozzarella cheese

Method:

• To make heavy cream, put cream in a pan. Simmer in the stove while stirring continuously till the cream thickens. Finally, add salt and mix well.
• Chop onion, garlic, American corn and baby corn finely.
• Heat oil in a pan. Add the chopped onion and garlic and sauté till they turn light brown.
• Add the chopped spinach and corn and cook on medium flame for four to five minutes. Add salt, pepper and oregano and mix well.
• Now add the heavy cream and cook for two minutes.
• Transfer this to a baking dish and sprinkle the rest of the grated cheese on top and grill in an oven till the cheese melts down.
• Garnish with parsley and cherry tomato.
• Serve hot.

Recipe by Ashvini Kumar, Executive Chef, Four Points by Sheraton Navi Mumbai