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Corn and Cottage Cheese Tacos, Mexican Snack recipe, Makai Paneer Tacos, Desi Corn Paneer Tacos

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Tarla Dalal

26 July, 2017

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Table of Content

About Corn And Cottage Cheese Tacos, Mexican Snack

Ingredients

Methods

For the green sauce

For the stuffing

How to proceed

Nutrient values

Corn and Cottage Cheese Tacos, Mexican Snack recipe, Makai Paneer Tacos, Desi Corn Paneer Tacos

Introducing the delightful fusion of flavors, Corn and Cottage Cheese Tacos blend the vibrant spirit of a Mexican Snack recipe with a distinct Indian culinary touch, making them famously known as Makai Paneer Tacos or Desi Corn Paneer Tacos. This innovative dish brings together the best of both worlds: the beloved crunch of a traditional taco shell filled with a savory, spiced Indian-inspired stuffing. Perfect for parties, appetizers, or a unique family meal, these tacos offer a refreshing and exciting twist on classic flavors.

The foundation of these flavorful tacos rests on 20 crisp taco shells, which provide the perfect handheld vessel for the vibrant fillings. For the hearty stuffing, the main stars are ¾ cup boiled sweet corn kernels (makai ke dane), offering a burst of natural sweetness, and 1 cup chopped paneer (cottage cheese), adding a creamy, rich texture. These are beautifully complemented by aromatic vegetables such as ½ cup chopped onion, ½ cup chopped yellow capsicum, and ¼ cup chopped tomato, ensuring a fresh and colorful medley. A hint of zest comes from 1 tbsp finely chopped coriander (dhania) and 2 tsp chopped green chillies, all brought together with a touch of salt to taste.

Crafting the perfect stuffing begins by heating 1 tbsp oil in a broad non-stick pan, then sautéing the onions for a minute until softened. The capsicum and tomatoes are then added, sautéed briefly to retain their freshness. Following this, the sweet corn kernels, coriander, green chillies, and salt are introduced, mixed well, and cooked for just a minute with occasional stirring. Finally, the chopped paneer is gently folded in and cooked for another minute, ensuring it absorbs the flavors without losing its tender texture. This flavorful stuffing is then set aside, ready for assembly.

A unique and refreshing element of these tacos is the luscious green sauce, which adds a creamy, vibrant counterpoint to the stuffing. This sauce is prepared by first cooking ½ cup capsicum cubes in a deep non-stick pan with water until tender, then blending them with 1 cup milk to a smooth consistency. In a separate broad non-stick pan, 1 tbsp butter is melted, and 2 tbsp plain flour (maida) is cooked for a few seconds to create a roux. The blended capsicum-milk mixture, along with salt and pepper, is then added, whisked continuously, and cooked for 1 to 2 minutes until it thickens into a velvety smooth sauce, which is then kept aside to cool slightly.

The final touches and assembly bring this fusion masterpiece to life. For a fresh and crisp topping, ½ cup shredded iceberg lettuce is prepared, offering a cool contrast to the warm filling. A sprinkle of 1 tsp dry red chilli flakes (paprika) adds a subtle heat and a pop of color. To assemble, each taco shell is generously filled with 1 tbsp of the savory stuffing, followed by a dollop of 1 tsp of the creamy green sauce. A few pieces of shredded lettuce are then arranged on top, and finally, a sprinkle of chilli flakes completes the ensemble, creating a visually appealing and enticing snack.

The delightful Corn and Cottage Cheese Tacos are meant to be enjoyed immediately, ensuring the taco shells remain perfectly crisp, offering a satisfying crunch with every bite. The combination of the warm, subtly spiced paneer and corn stuffing, the cool and creamy green sauce, the fresh lettuce, and the hint of heat from the chilli flakes creates a symphony of flavors and textures. This Mexican Snack recipe with its distinct Desi Corn Paneer Tacos twist is not just a dish but an experience, delivering a harmonious blend of international and Indian tastes in one delightful package.

Ingredients

for Corn and Cottage Cheese Tacos

20 taco shells

For The Stuffing

3/4 cup boiled sweet corn kernels (makai ke dane)

1 cup chopped paneer (cottage cheese)

1 tbsp oil

1/2 cup chopped onion

1/2 cup chopped yellow capsicum

1/4 cup chopped tomato

1 tbsp finely chopped coriander (dhania)

2 tsp chopped green chillies

salt to taste

For The Green Sauce

1/2 cup capsicum cubes

1 tbsp butter

2 tbsp plain flour (maida)

1 cup milk

salt and

For The Topping

1/2 cup shredded iceberg lettuce

1 tsp dry red chilli flakes (paprika)

Method

For the green sauce

Combine the capsicum and enough water in a deep non-stick pan and cook on a medium flame for 4 minutes, while stirring occasionally.
Drain well.
Combine the capsicum, and milk in a mixer and blend till smooth. Keep aside.
Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for a few seconds.
Add the prepared capsicum-milk mixture, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.

For the stuffing

Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the capsicum and tomatoes and sauté on a medium flame for 1 minute.
Add the corn, coriander, green chillies and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the paneer, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

How to proceed

Fill a taco shell with 1 tbsp of the stuffing and 1 tsp of the green sauce evenly over it.
Arrange a few shredded lettuce and finally sprinkle a little chilli flakes evenly over it.
Repeat steps 1 and 2 to make 19 more tacos.
Serve immediately.

Corn and Cottage Cheese Tacos, Mexican Snack recipe with step by step photos

For the green sauce

1. Combine the 1/2 cup capsicum cubes and enough water in a deep non-stick pan and cook on a medium flame for 4 minutes, while stirring occasionally.
2. Drain well.
3. Combine the capsicum cubes, and 1 cup milk in a mixer and blend till smooth. Keep aside.
4. Heat the 1 tbsp butter in a broad non-stick pan, add the 2 tbsp plain flour (maida) and cook on a medium flame for a few seconds.
5. Add the prepared capsicum-milk mixture, salt to taste and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.

For the stuffing

1. Heat the 1 tbsp oil in a broad non-stick pan, add the 1/2 cup chopped onion and sauté on a medium flame for 1 minute.
2. Add the 1/2 cup chopped yellow capsicum and 1/4 cup chopped tomato and sauté on a medium flame for 1 minute.
3. Add the 3/4 cup boiled sweet corn kernels (makai ke dane), 1 tbsp finely chopped coriander (dhania), 2 tsp chopped green chillies and salt to taste, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
4. Add the 1 cup chopped paneer (cottage cheese), mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

How to proceed

1. To make Corn and Cottage Cheese Tacos, Mexican Snack, place a mini taco shells on a serving plate.
2. Fill a taco shells with 1 tbsp of the stuffing and 1 tsp of the green sauce evenly over it.
3. Arrange a few shredded iceberg lettuce and finally sprinkle a little dry red chilli flakes (paprika) evenly over it.
4. Repeat steps 1 and 2 to make 19 more tacos.
5. Serve Corn and Cottage Cheese Tacos, Mexican Snack immediately.