Corn Pops, Roasted Bell Pepper Coulis by Chef Vicky Ratnani
Ingredients:
150 gms corn on the cob
1 small onion, chopped
2 garlic cloves
2 green chilies
1 tsp baking powder
½ tsp baking soda
1 tbsp polenta
1 tbsp gram flour (besan)
1 tbsp all purpose flour (maida)
½ tsp cumin powder
1 tbsp olive oil
4-5 tbsp of vegetable oil for frying
1 big pinch of smoked paprika
1 tsp parsley, chopped
2 tbsp milk
1 tsp red chili powder
For the sauce:
1 red bell pepper
Salt and pepper to season
2-3 tsp of olive oil
1-2 tsp of red wine vinegar
1 pinch of smoked paprika
2-3 cloves of garlic
Preparation
If using corn on the cob, cut the corn kernels. If using frozen corn then defrost. In a pan, sauté chopped onions, garlic, corn kernels and chilies for two minutes.
Transfer this into a food processor with polenta, maida, besan, baking powder, baking soda, cumin powder and paprika blitz to make a stiff dough. Add a little milk if it’s too dry.
Shape this mix into small balls and deep-fry until crispy brown.
For the sauce, rub the red bell pepper with salt, pepper and olive oil. Roast in the oven at 180 degrees Celsius or char on a grill.
Transfer into a bowl and cover with cling film. This will crinkle the skin and make it easier to peel off.
Slice into two, de-stem and de-seed. Using a food processor, puree the peppers along with garlic, salt, pepper, white pepper and paprika into a thick luscious sauce. Serve the corn pops with the roasted bell pepper sauce.