Colorful Corn Bhel

This morning I whipped together a very healthy breakfast. It's a little bit like the Corn and Peppers on Toast I once made, except toned down in spiciness. It tasted very nice and would make a great addition to any breakfast/brunch menu.

1 packet American sweet corn (frozen, but you can use canned or even fresh)
1 tbsp olive oil
4 cloves garlic, crushed
1/2 onion, chopped
1/2 green bell pepper, chopped (Use red, orange and yellow to make it even prettier)
1 tsp red chili powder
2 tbsp lemon juice
Salt to taste

1. Since the corn was frozen, I washed it under running water to defrost it. Boiled half a pot of water and threw the corn in the pot to continue defrosting. Let it soak while you prepare the rest. Drain the water out when you are ready to get started.
2. Heat olive oil in pot. Add the garlic, onions and bell peppers and sautee for a few minutes.
3. Add the corn next with the salt and red chili powder and mix well. Let the corn cook for a few minutes with closed lid on medium heat
4. After about 5 minutes, add the lemon juice and reduce heat to low and let continue to cook for another 5 minutes. Remove from flame and serve hot.

The street stall vendors prepare something like this. They have plain corn, which they heat up for you and add chaat masala and other spices to it. We tried it once when we were out and about in Delhi. It tasted pretty good. You could add chaat masala (or pav bhaji masala) to the above recipe if you wish.

It's very simple, quick and easy. Serve the corn bhel hot and ungarnished with two slices of toast on the side. Just put the chopped tomatoes, chopped onions, chopped cilantro, lemon juice and sev in the center of the table, and let everyone add their own garnishments!