Good ol’ bhutta or a fancy gelato: How’s your monsoon menu featuring corn?

The obvious signs aside, food is the ultimate barometer of seasonal change. And the arrival of monsoon is marked by the carts that dot the sides of the road, stacked with the best corn produce, and the aroma of charred corn wafting enticingly. Be it the abundant bhutta, the traditional bhutte ka kees or the upmarket buttered corn latte – the (not so) humble corn revels in its versatility – blending in sweet and savoury dishes across cuisines with ease. “Corn’s slightly sweet, earthy flavour pairs perfectly with the spicy, tangy seasonings our taste buds yearn for when the weather turns cool and damp. Secondly, corn is comforting, whether grilled, boiled, or stir-fried, its warmth and chewiness satisfy both hunger and heart. It’s also easy to adapt into hearty soups, pakoras, chaats, or khees, making it ideal for the snacky, cosy moods that rain brings,” shares Chef Reetu Uday Kugaji.

Kugaji adds, “Corn triggers memories – of school holidays, roadside stalls, village fields, and shared bites under umbrellas. It’s affordable, familiar, and deeply rooted in regional Indian kitchens. So, monsoon craving for corn isn’t just about flavour, it’s about comfort, climate, and connection to the land and our collective food memories.”

Is corn actually good for health?

Corn is not only delicious, it comes packed with nutrients too. US-based nutritionist Mary Sabat said in an article reported by BodyDesigns, “Corn is a carbohydrate-rich food that provides energy for the body, and is a decent source of dietary fiber, vitamin C, vitamin B6, folate, and magnesium.” She adds, “It can add variety, texture, and flavour to a meal,” she says. “Just be mindful of portion sizes and aim for a well-balanced plate.”

Adds sports nutritionist Pallak Shah, “Corn can be part of a balanced, regular monsoon diet if consumed in moderation and prepared healthily — boiled, roasted, or added to soups and salads. Add protein-rich toppings like yoghurt or paneer, or toss boiled corn with onions, peppers, and herbs for a delicious and wholesome snack. Corn has a moderate glycemic index, so diabetics can enjoy it in moderation. Pairing it with protein or fiber-rich foods can help reduce the glycemic index even further.”

Use corn, but make it healthier

• Air-fry, steam, grill over live charcoal or bake instead of deep-frying
• Use ghee or cold-pressed oils in moderation for sautéing
• Add proteins like beans or lentils, paneer or tofu crumbles, serve with Greek yoghurt or hung curd dips
• Mix with whole grains like jowar, millet, or quinoa in cutlets or patties
• Add veggies like spinach, grated carrot, capsicum, or beetroot into tikkis or upma
• Add avocado, seeds (flax, sunflower, sesame) or toasted nuts (peanuts, walnuts) to corn bhel or salads
• Drizzle with flaxseed oil or olive oil before serving warm corn-based soups or bowls
• Replace refined flour with besan, rice flour, or almond flour in corn snack recipes
• Corn reimagined in modern cuisine
• Corn & truffle oil paniyaram
• Baby corn tempura with wasabi aioli
• Chargrilled corn moilee served as a mini amuse-bouche
• Corn consommé or velouté
• Corn thecha tarts or quiche
• Corn sev puri with tamarind and jaggery foam
• Creamed corn bhel with microgreens & tamarind pearls
• Corn ribs with peri-peri spice blends
• Tandoori corn on the cob glazed with curry leaf infused oil and beetroot mayo
• Flame-roasted corn shorbas
• Makkai barfi, corn fudge, or corn halwa with saffron & almond praline
• Corn rabdi mille-feuille
• Sweet corn and miso ice cream
• Corn & coconut gelato
• Corn mousse with salted caramel popcorn
• Popcorn butter with artisan bread service
• Corn tacos with Indian-style fillings like saag paneer, kosha mangsho
• Corn silk tea (the long fibers (silk) from the corn husks are used to prepare this tea)

• Baby corn is used in Indo-Chinese starters
• Popular corn dishes across India
• Bhutte ka kees (Indore): A popular street food prepared with corn, spices, simmered in milk and is served hot garnished with coriander leaves and grated coconut, drizzled with lemon juice
• Makai no chevdo (Gujarat): Fresh corn kernels stir-fried with green chilies, curry leaves, coconut, and lemon juice
• Makki ki raab (Rajasthan): Warming soup-like dish made from cornmeal, ajwain, ginger, and buttermilk
• Bhutta upma (Karnataka / Andhra Pradesh): A hearty breakfast made by sautéing corn with mustard, green chilli, coconut, and curry leaves
• Mokkajonna Garelu (Andhra Pradesh): Deep-fried fritters made with ground corn, rice flour, and spices
• Bhutte ka soup (north India): A warm monsoon soup made with fresh corn, pepper, and coriander
• Corn sundal (Tamil Nadu): Stir-fried steamed corn tempered with mustard seeds, curry leaves, dry red chillies and sprinkled with fresh grated coconut