Sweet Corn Payasam Recipe: 60 Photos
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VIRUNTHU UNNA VAANGA: CORN DALIA KHEER I
FAQ
Allow the corn to soak for 10 minutes or up to 8 hours. Grill the corn. Remove the corn from the bucket and shake off any excess water. Place the corn directly onto the hot grill grates (still covered by the husk) and grill for 15-20 minutes, turning the corn every 5 minutes for even cooking.
As corn kernels dry the sugar in them converts to starch; harvesting the sweet corn at an early stage in maturation allows higher contents of sugars to remain in the grain making the corn sweet. Sweetness in corn is a naturally occurring recessive gene that humans have been enjoying since the Native Americans.
- Cooking Method: Microwave.
- Cooking Method: Grilling Without the Husks.
- Cooking Method: Instant Pot.
- Cooking Method: Wrapped in Foil and Grilled.
- Cooking Method: Cooking in a Butter Bath.
- Cooking Method: Roasting in the Oven.
- Cooking Method: Boiling in Salted Water.
- Cooking Method: Grilling with the Husks On.
- Bring the water to a boil and add the dried corn. Remove from heat and allow to steep 1 hour.
- Add the sugar, butter, salt, and pepper and return to a boil. Reduce heat and simmer for 40 minutes.
- Add the half-and-half and continue to simmer for 5 minutes.
The best you could argue is that the corn becomes more deeply seasoned, as some of the salty-sweet water works its way in between the kernels.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
