Crispy-crunchy around the edges, soft and light in the middle, these Indian Street Corn Popovers are a uniquely scrumptious fall treat!
When I was 8, my mother took me to a first Thanksgiving reenactment potluck. We sat at picnic tables under a local park shelter, eating off tin plates together. There must have been turkey and gravy, but all I remember was the corn spoonbread: a warm, creamy pudding flecked with spice and studded with corn kernels that burst in my mouth with every bite. I’ve had a thing for spiced corn in autumn ever since, and these Indian Street Corn Popovers are my latest version.
These popovers are a mash-up of Bhatta Masala, a traditional Indian street corn rubbed with lime and curry spices, and popovers, a classic New England souffled muffin. Made from a thin neutral-flavored batter, traditional popovers are tall, slender pastry puffs that depend on the accompanying jam or maple syrup to add sweetness and flavor. I’m amping up this classic by spiking the batter with warming Indian spices, adding sauteed spiced corn and onions, and serving the baked popovers with a salted lime butter.
Traditional popovers are usually baked in special deep pans to promote extra puff, but mine are designed for a simple muffin tin, something most of us already have at home. The relatively shallow muffin cups and the weight of the corn kernels mean that these popovers won’t rise as high as a typical popover, but they will definitely still rise, puffing into golden brown autumnal deliciousness:
Crispy-crunchy around the edges, soft and light in the middle, these Indian Street Corn Popovers are a uniquely scrumptious fall treat. They’re a perfect savory breakfast pastry, but they’d also be equally delicious for a mid-afternoon snack or an evening bedtime treat. The warm spices accented by the pockets of spiced corn and onion mingle beautifully with the richness of the salted lime butter, while the crisp crust contrasts beautifully with the soft, almost custardy middle. The result is a bite that is incredibly addictive and truly delicious.
Enjoy!
Indian Street Corn Popovers
(Makes 10)
For the popovers:
1 tsp cumin
1 tsp chili powder
1 tsp garam masala
2 tablespoons vegetable oil, divided
¼ white onion, finely chopped (about 1/3 cup)
½ cup corn kernels (preferably fresh, but frozen works too)
¾ tsp Diamond Crystal kosher salt, divided
1 cup (240 mL) milk, at room temperature
3 medium eggs, at room temperature
1 cup (125 grams) all-purpose flour
1 tablespoon finely ground yellow cornmeal
`1 tablespoon finely chopped cilantro
1 tablespoon butter, melted, plus additional softened butter for greasing the pans
For the whipped lime butter:
8 tablespoons softened unsalted butter
2 teaspoons lime zest
¼ teaspoon Diamond Crystal kosher salt
Method
Preheat the oven to 450 degrees F.
In a small bowl, stir together cumin, chili powder, and garam masala.
In a large pan, saute onion in 1 tablespoon oil until softened, about 1-2 minutes. Add half the spice mix (about 1 ½ teaspoons) and cook until fragrant, about 30 seconds. Add remaining tablespoon oil, corn kernels, and ¼ teaspoon kosher salt, and continue to cook until corn is softened, but not mushy, another 3-4 minutes. (If the mixture becomes too dry and the spices start to stick to the bottom of the pan, you can add a few tablespoons of water to prevent them from scorching!) Remove from the heat and let cool.
In a large bowl, whisk together eggs and milk until light yellow and frothy. Whisk in flour, cornmeal, remaining salt, remaining spice mixture, and chopped cilantro until combined. Whisk in melted butter. The batter will be thin.
Grease a muffin tin with softened butter and place in the preheated oven to preheat for 2 minutes. Remove and fill each muffin cup two-thirds full with batter. (You should have enough batter to fill 10 of them; leave the two in the middle empty.) Sprinkle the spiced corn and onions over the top of each one.
Bake 20 minutes, then reduce the oven temperature to 350 and bake for 5-10 minutes more, until browned and risen. The amount of time they need to bake at 350 will vary depending on the oven and the color of your muffin pan, so keep an eye on them after you reduce the temperature, but try not to open the oven door if you can help it! Your oven light and the oven door window are your best friends.
When the puffs are browned, risen, and firm to the touch, remove from the oven. Run the tip of a knife around the edge of each cup; lift out of the pan. (Don’t turn upside down, or some of the corn will most likely fall out.) Serve hot with lime butter.
For the whipped lime butter:
Whisk together butter, lime zest and salt until smooth. Serve at room temperature.
Originally posted October 17, 2021.
Comments