Sweet Corn Upama.

Sweet corn is also called sugar corn and pole corn) is a variety of maize with a high sugar content.  Sweet corn seeds are widely used in many vegetarian and non-vegetarian dishes and salads. Sweet corn soup is well known across the globe for its great taste and many nutritional benefits. Sweet corn is prepared by boiling or steaming the kernels without adding salt to them.

Health Benefits –

It contains nutrients such as beta carotene.  Cooked sweet corn increases levels of ferulic acid, which provides anti- cancer properties. Aside from being grown to be eaten directly, canned, or frozen, it is also used to make meal and corn syrup.

Sweet corn consumption reduces the risk of lung cancer by 37 %.

Another major health benefit from sweet corn consumption is the increase in memory levels. So a  moderate consumption of sweet corn may help children with increasing brainpower and memory.
Another important element of sweet corn is panthothenic acid which is rich in Vitamin B content and helps energy production under extreme stressful conditions.

On the eve of Doctors day, I have made
Sweet Corn Upama

It’s very  simple n easy

Ingradients- 

Sweet corn kernels- 4-5. 

Chopped onion – ½ cup

Green chilies – 4

Jeera- 1 tsp

Udad dal- 1 tsp

Mustard seeds – 1 tsp

Cooking oil – 1 tsp

Lemon juice- 1 tsp.

Curry leaves – few

Coriander leaves.

Salt –to taste. 

Method- 

1. Boil sweet corns in a pressure cooker.

2. After cooling grate them.

3. Heat oil in a pan and make vagar by adding all the ingredients.

4. Add chopped onion and green chilies.

5. Now add grated sweet corn and mix well.

6. Add coriander leaves and serve hot.

Enjoy friends..

( * Grated coconut is an option)