Cup Corn Recipe


Come monsoon and the market is flooded with corn, bhutta as it is known in our part of the world. Most of us have grown up eating corn cobs, roasted or boiled, from the hawkers who would come to our house. At those times, it might not have been a consideration that corn brought with it plenty of health benefits.

Replete with healthy doses of zinc, magnesium, copper, iron and manganese, corn is also a rich source of vitamin B that promotes healthy nerves and cognitive function. Corn also provides the body with foliate, which is essential for protecting the body from disease and illness. It is a good source of beta-carotene, which forms vitamin A in the body and is essential for the maintenance of good vision and skin.


Corn has been found to play a role in improving memory, and provides protection from diseases of heart, anaemia, hypertension as well as digestive problems. Boiled corn kernels with honey or sugar help improve the kidney function. Below is a quick recipe for an evening monsoon snack.


Corn cobs – 1 cup

Pepper powder – a generous pinch

Lemon juice – 2 tsp

Mixed dried herbs – 1/4 tsp (optional)

Salt – to taste


Pressure cook corn cobs for 4-5 whistles or until soft, you can use frozen corn too , in that case just 2-3 whistles is enough. Add all the ingredients listed along with corn and mix well. Give a quick stir and serve immediately.

Author: Nikita Gaur

Image: Altamir

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