Creamed corn or ‘cream-style’ corn finds its origins in Native American cuisine, and is today eaten commonly across southern and midwestern US. This festive side dish is very easy to make and works as a great, filling accompaniment in meals. Firstly, you need to grind sweet corn into a coarse past. Next, add mustard seeds to heated oil in a Kadhai, before adding green chilli, cloves, finely chopped garlic and meetha neem leaves and allowing their flavours to sit into the oil.
Once that has happened, add the ground coarse sweet corn paste and add salt as per the taste.
Don’t forget to keep stirring continuously. When the mixture in the Kadhai thickens, add the cashew nuts. Take the creamed corn off the heat and garnish it beautifully with chopped coriander leaves. Serve this creamy sweet corn to your guests and watch them lick their fingers!