Butter Spice (Masala) Corn

The spicy corn.

It’s been a quite some time posting my last recipe. After which I entered into hibernating mode 😛 and I never really got the mood or had time to write a recipe. Then there were my MBA exams. Oh, I didn’t say that I was pursuing MBA, did I? Yes I am pursuing MBA. The exams were pretty boring because I had to get up every morning in cold winters. Pulling yourself out of the bed on a chilly morning is quite a task. It’s never very cold in Mumbai, but this time the temp dropped till 15-13 degrees and that, for us Mumbaikars, is cold.

Come winter and I am reminded of the time when my Aunt and I used to go on walks. They were chilly winter evenings. Since my aunt is very fond of white maize/corn, after the walk finished, a corn-treat was compulsory. Enjoying that just-roasted-hot corn in the cold, had its own magic, and this ritual of ours still persists. Back then, less was known about the yellow maize. But now, the yellow maize/corn is preferred and savored. It was one cold evening of this winter, where I decided to make a very simple dish from the yellow maize’s kernels. Added simple, available ingredients which made a perfect evening dish and also bought a nostalgic smile.

Pre-preparation time: 15 minutes
Cooking time: 10 minutes
Total Time: 25 minutes

Servings: 3-4

Things needed

  • 1 Husked (entire corn) Yellow Corn Kernels
  • 1 Small Onion
  • Half Red & Green Capsicum
  • Coriander
  • 1/2 tbsp. of Chili Powder
  • 1 & 1/2 tbsp. Butter
  • 1/2 tbsp. of Black Pepper
  • 1 tbsp. of Lime Juice
  • Salt


  1. In a shallow pan, pour 5 cups of water. Keeping the flame on medium heat, put 1 tbsp. of salt.
  2. After a minute or two as the water begins to boil, put the corn kernels in the pan and let them boil for 15 minutes. (You will see the corn kernels swelling due to the absorption of water)
  3. While the corns are boiling, chop the onion, capsicum and coriander.

How to prepare

  1. After the corn kernels are boiled, they become soft. Drain the water from the pan and let the kernels cool for 5 minutes.
  2. In a bowl, take these boiled and soft kernels, put the chopped onion and capsicum, and mix them.
  3. Add black pepper powder, chili powder, butter and mix again.
  4. Add coriander and for one last time mix all this well and serve. (As I had already put salt in water while the kernels were being boiled, I didn’t add salt later. If the taste of the salt seems less, then add some more to balance the taste)


10 Comments Add yours

  1. This sounds delicious! Congratulations on working on your MBA! That is wonderful!

    Liked by 1 person

    1. Nivedita Dafade says:

      Thank you so much for stopping by and appreciation! 🙂

      Liked by 1 person

  2. milkandbun says:

    First, Congrats on your MBA!!! Second, corn looks very appetizing; I wish I could eat it straight from those cute pots 🙂

    Liked by 1 person

    1. Nivedita Dafade says:

      Thank you so very much!!
      Yes the corn is a filling dish.
      Those are my favorite pots, thank you again! 🙂


  3. Indu says:

    Looks wonderful! And I love those pots! 🙂

    Liked by 1 person

    1. Nivedita Dafade says:

      Thank you so much. 🙂


  4. litadoolan says:

    Looks delicious 😉

    Liked by 1 person

    1. Nivedita Dafade says:

      Yes they were. Thank you! 🙂

      Liked by 1 person

  5. d.good says:

    you have a beautiful site….and a great corn recipe!

    Liked by 1 person

    1. Nivedita Dafade says:

      Thank you for visit my blog and liking my recipe 🙂


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