• file:4704_20120404-50-gujarati-corn-mishmash-image.jpg (SBS Food)Source: SBS Food

This dish is a very simple combination of grated tender corn with sweet, sour and spicy flavours. As the name suggests it is mixing everything together, a "hodgepodge" or "mishmash". But the selection of perfectly balanced spices gives this dish a memorable flavour. Milan recommends you use fresh corn cobs, but frozen corn kernels (available in supermarkets) work as well.






Skill level

Average: 4.2 (6 votes)


  • 700 g fresh whole corn
  • 600 ml milk
  • 2 tbsp oil
  • 4 whole dry red chillies
  • ½ tsp mustard seeds
  • 1 tsp cinnamon or 1 tsp clove
  • pinch asafoetida
  • 1 tsp sesame seeds
  • pinch turmeric powder
  • 1 tsp chopped ginger
  • 4–5 green chillies
  • 1 lemon, juiced
  • 2 tsp sugar
  • salt, to taste
  • 1 tsp garam masala
  • 2 tbsp desiccated coconut
  • 4 tbsp fresh coriander, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Remove the husks from the corn cobs and grate them (or use a knife) to remove the kernels. 

In a heavy-based pan, add the corn and milk and allow to boil.

In another pan, heat the oil. Add the chilli, mustard seeds, cinnamon or cloves, asafoetida, and sesame seeds. Allow it to crackle and then add the cooked corn mixture.

Add the turmeric powder, ginger, green chillies, lemon juice, sugar and salt, and cook over a low flame, until it becomes thick. Add the garam masala and desiccated coconut.

Serve hot garnished with fresh coriander.