Maji’s Makai

Background

Makai, or corn, is one of the most integral aspects of Nepali cuisine. Along with rice, it is a staple carb that is known for being both filling, and delicious. Makai can be enjoyed in many ways, whether its grilled straight on the cob over charcoal by a street vendor or made into Tareko Makai (sauteed corn kernels) like we made today. 

Ever since my family moved to the US, I have craved Nepali makai. The corn that you typically find in an American supermarket has a pale yellow color, sweet taste, and is eaten straight off the cob, usually with butter slathered all over it. The Nepali variation that I know and love, however, is bright yellow, leaves a savory taste on your tongue, and can be enjoyed in many different ways. I personally prefer the Nepali version, its lack of sweetness is refreshing and allows for a range of creativity, such as the sprinkling of South Asian spices on top.

Makai is a huge part of my childhood. I remember gazing with fascination as my grandmother, who I call Maji, patiently plucked off each individual kernel into a bowl, making it easier for me and my sister’s babyteeth to bite into. She would do it so well that the whole kernel would come off whole from the cob. Not even the tip of each kernel was broken and nothing was wasted. 

Maji’s famous makai not only influenced me but also my aunt, who loved the recipe so much that she chose to name her own dog, “Makai” after his pale fur.

Process

Maji’s original handwritten recipe (in Nepali) of how to make Tareko Makai

Today, I wanted to recreate this part of my childhood, making Tareko Makai with a blend of South Asian spices. 

The first thing I had to do to prepare was to take the kernels off the cobs. Maybe American corn is tougher than Nepali corn, or maybe I don’t have Maji’s skill in clearing the corn kernels out one by one; either way I couldn’t pluck out the corn with only my hands as a tool. As a result, I simply razored the kernels off the cob with a sharp knife into a bowl.

I placed a pan on a hot stove with about a tablespoon of mustard oil. Once the mustard oil had heated up I added cumin seeds.

As the cumin seeds heated in the pan, they began to pop and started to dance wiggling around in the hot oil like bugs. Once they started to release their aroma and started to tan in the hot oil, I knew it was time for the next ingredient – peeled and pressed ginger. 

Once the sweet smell of the cumin-ginger blend started to wharf around the kitchen , I added the corn kernels to the mix. I sauteed this in the ginger-cumin infused oil, then added some salt to it. I let it cook in low heat for 10 minutes and stirred in sliced red chili peppers and coriander powder. Once the corn began to change color from bright yellow to deep yellow, I knew it was ready. I removed it from the heat and set it aside in a bowl to serve. Each bowl of Tareko Makai was then garnished with cilantro to be served. 

Served With

Although this dish is delicious by itself, it is best enjoyed with other dishes to get a well-rounded, balanced meal. We had it for lunch, and In order to complete our meal, I asked my mom to help

To go along with our meal, my mom made garam masala baked chicken, and arugula and shaved carrot salad with cilantro lime dressing. This was a delicious complement to to our meal. The savory and rich meat balanced out the corn perfectly and the salad added a refreshing finish. It was perfectly paired and made the corn that much more enjoyable. I felt connected to both my mother and my grandmother.

As for the Tareko Makai itself, I really enjoyed the Nepali spin on American sweet corn. Although the sweetness of corn added a twist to the dish, it was a delicious spin so to speak. I loved the blending of flavors and aroma – it made it a flavorful journey from my plate to my pate*. 

I really appreciated being able to explore this blend of Nepali and American cultures and to once again experience a dish that was so common in my childhood. It took me back to Maji’s kitchen and not only filled my stomach, but also my heart. I was happy I was continuing the tradition: making the same dish she had cooked for me and my sister growing up, now for the rest of my family.

*A Nepali word meaning stomach