Make this corn curry a favorite for weeknight dinners in a creamy, spicy curry sauce. This Indian-style corn curry strikes the perfect balance between sweetness and spiciness.
You can forget about your usual Indian takeout when you can prepare this delicious corn curry in just under 30 minutes(like this lima bean curry, mung bean curry). Use corn kernels or corn on the cob, depending on your preference.
This Indian corn curry is simple and easy to make, boasting a rich, creamy texture and flavor. The best part is that the recipe needs only a few simple steps and offers endless variations.
Why do you all love this corn curry recipe?
Packed with flavors. This corn curry has layers of taste that beautifully unfold with every bite.
Versatile veggies. Feel free to enhance the curry with your favorite vegetables like potatoes, green peas, and mushrooms. We'll discuss all the possibilities later in the recipe.
Everyone's favorite. If you're vegetarian or trying out 'Meatless Mondays,' a delectable dish like this corn curry meets all expectations with a satisfying flavor and taste(try this popular Madras lentils, curry with cauliflower).
Quick cleanup. This curry is a one-pot wonder, making cleanup a breeze.
Ingredients
Corn Kernels. Juicy, tender, and with a hint of sweetness, sweet corn kernels are the essence of our curry. If you opt for canned corn, ensure it's well-drained. When you plan to make corn on the cob curry, cut the cob into 2 inches of thickness.
Coconut Milk. Provides this corn curry with a creamy taste and texture sauce. You can also substitute with almond milk for a similar taste.
Cayenne pepper. Gives the curry a warmth that balances well with the sweet corn. To make the curry milder, swap it with smoked paprika for the full or partial quantity. Feel free to use it if you have Indian red chili powder handy.
Turmeric powder. Turmeric makes the curry a bright yellow color with a mild flavor. One of the must ingredients in any curry recipe.
Garam masala. Another secret ingredient that instantly brings in all the Indian and curry flavors. If you are new to the curry world and wonder what is curry and what spices are in curry? here is a tip, this is a good investment if you plan to infuse Indian flavors into the meals.
Cumin seeds. An essential ingredient that one should never skip using it. As soon as they pop in the pan, you can tell a tasty curry is being made.
Ginger & garlic. Adds a tropical flavor. The fresh ginger and garlic boost up the overall corn curry's flavors. If you have ginger-garlic paste from the store, you can use it too.
Onions. The combination of onion and tomato is the base for Indian curry recipes. Red onions are great for making curry, whereas yellow onions are equally good.
Tomato paste. Lends a silky texture and tanginess to the curry. Using canned tomato paste or diced tomatoes gives control over the taste of the curry. Whereas freshly pureed tomatoes are my ultimate choice.
Fresh Cilantro. This green herb adds a fresh taste, making the curry feel fresh and lively.
How to make corn curry?
Making the Base
Place a pan over medium heat. Add two spoons of oil. When it's hot, add some cumin seeds and let them sizzle without burning them.
Add finely chopped onions and continue to saute until they turn soft and translucent.
Then add grated ginger and minced garlic. Continue to stir for a minute or until the garlic is fragrant.
Adding the spices
Now, turn the heat to low. And add cayenne pepper, turmeric powder, and garam masala.
Again stir them for a couple of seconds(just enough to mix them in the warm oil to release their natural flavors).
Making the sauce
Add tomato paste and water.
Stir well until all the ingredients are combined.
Now turn to medium-high heat, and add corn kernels(or slices of corn on the cob) and salt.
Allow it to boil for about 7-10 minutes or until the gravy thickens fragrant.
Reduce the heat to low, and stir in coconut milk.
Enhance the curry
Let it cook for another 2 minutes(this simmered cooking enhances the taste).
Finish it off by garnishing it with chopped cilantro. And enjoy this corn curry or corn on the cob curry with rice or naan bread.
Cooking Secrets
Balancing Flavors. Too spicy? No worries. A sugar, butter, and heavy cream dash will do the trick. If it's tangy, a touch of salt or heavy cream brings harmony.
Consistency. Too thick? A splash of water or broth thins it out. Too thin? Patience and a longer simmer thicken it up.
What to serve with?
While corn curry is a showstopper all on its own, pairing it with a suitable side dish elevates the entire meal. Here's a cozy little list of delightful words to team up with.
Basmati Rice. This fragrant long-grain rice is a classic choice for serving the curry. A traditional side dish would be plain, steamed rice. But this Indian lemon rice, or this Bagara rice, would also serve as a good pair.
Naan Bread. The warm, slightly charred naan is perfect for scooping up every last bit of that delicious curry sauce.
Mint Yogurt. Also known as raita in the Indian subcontinent. After each bite, this dip refreshes your palate, an excellent, tangy contrast to the spicy curry. Try this cucumber raita, masala raita).
Green Salad. A simple salad with cucumber, tomatoes, and onions adds a refreshing crunch, balancing the creaminess of the curry.
Pickles. A tangy pickle(like this spicy lemon pickle) on the side gives a punch of flavor, accentuating the curry's spices.
How to store the leftover corn curry?
In the Refrigerator. Transfer the leftover corn curry to an airtight container. Place it in the fridge, and it's all set to consume for 3-4 days.
In the Freezer. Are you planning for an extended period? No worries. This is a freezer-friendly meal. Place your curry in a freezer-safe container or resealable bag. Freezing the curry increases its storage period. This way, it is good to use for up to 2 months.
Thawing. If you've opted for the freezer, let your curry slowly come back to life by transferring it to the refrigerator the night before you plan to enjoy it. This gentle thawing process retains the flavors and textures. Or gently use the microwave for thawing.
Reheating. Warm a pan over medium heat. Transfer the thawed corn curry, stirring occasionally, ensuring it heats evenly. If it seems too thick, splash in a bit of water.
Frequently asked questions
You can use fresh, frozen, or canned sweet corn kernels. If using fresh ones, remove them from the cob. For frozen, thaw them before adding to the curry. When using canned, drain the excess liquid and rinse once under running water. All three will offer a delightful sweetness to your dish.
You can use plant-based milk like almond or cashew milk as an alternative. Though the taste might vary slightly, they will still provide a creamy texture to your curry.
The level of spice is moderate. However, you can adjust the cayenne pepper to make it milder or spicier according to your preference.
Of course! Feel free to toss in bell peppers, potato, or even zucchini. They'll add an extra layer of texture and flavor to the dish.
Certainly! This recipe is party-friendly—double or triple the ingredients as needed. Keep an eye on the seasoning, and adjust it according to taste.
Printable recipe card
Corn curry
Ingredients
- 2 tablespoons vegetable oil
- ¼ teaspoon cumin seeds
- ½ cup onions finely chopped
- 1 teaspoon grated ginger
- 1 tablespoon minced garlic
- ¾ teaspoon cayenne pepper to taste
- ¼ teaspoon turmeric powder ½ teaspoon
- ½ teaspoon garam masala 1 teaspoon
- 2 tablespoon tomato paste 2 tablespoons
- 11/4 cup water 1 cup or as needed
- 1 cup corn kernels 2 corn ears(medium size)
- ½ teaspoon salt to taste
- ½ cup Coconut milk
- 2 tablespoon cilantro chopped (for garnish)
Instructions
Starting the base
- Place a pan over medium heat. Add the oil.
- Once hot, add the cumin seeds and let them sizzle without burning.
- Add the onions and sauté until they become soft and translucent.
- Stir in the grated ginger and minced garlic. Cook for about a minute, or until the garlic is fragrant.
Infusing with spices
- Reduce the heat to low.
- Add the cayenne pepper, turmeric powder, and garam masala.
- Stir the spices into the warm oil for a few seconds to release their natural flavors.
Making the sauce
- Incorporate the tomato paste and water. Stir until well combined.
- Turn up the heat to medium-high. Add the corn kernels or corn slices and salt.
- Let the mixture boil for 7-10 minutes or until the gravy becomes thick and fragrant.
Finishing touches
- Turn down the heat to low and mix in the coconut milk.
- Let the curry simmer for an additional 2 minutes to enhance its taste.
- Garnish with freshly chopped cilantro.
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