Corn Curry

Published: Jul 31, 2023 · Modified: Jun 5, 2025 by Sujatha Muralidhar · This post may contain affiliate links · 2 Comments

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Make this Corn Curry a favorite for weeknight dinners in a creamy, spicy curry sauce. Sauté the onion with the spices, then add the tomatoes, corn, and coconut milk. Simmer and ENJOY this delicious corn curry.

corn curry served in a plate with rice and spoon

Making curry has become a tradition in my home every week. This is one of the easiest curries, made with pantry staple ingredients. I used frozen corn kernels, which allowed me to prepare them effortlessly at any time.

The best part is that the recipe requires only a few simple steps and offers endless variations in under 30 minutes(like this lima bean curry).

If you're vegetarian or trying out 'Meatless Mondays,' a delectable dish like this corn curry meets all savory expectations with a satisfying flavor and taste.

Why You'll Love This Recipe?

⭐️Vegetarian and vegan-friendly.

⭐️One-pot curry means minimal cleanup.

⭐️It's a customizable and adaptable recipe.

Ingredients

Corn Kernels: I've used frozen corn kernels; however, feel free to use fresh or canned(drain them before using).
Coconut Milk: I've used the canned coconut milk. You can also substitute with almond milk for a similar taste.
Cayenne pepper: This is an optional ingredient. You can adjust the quantity to suit your preference or swap it for smoked paprika.
Ground turmeric: You can find this in Indian grocery stores or online stores.
Garam masala. I highly recommend using this, and it's a good investment if you plan to make curry recipes often in your kitchen.
Cumin seeds: As soon as they start sizzling in the pan, you can tell a tasty curry is being made.
Ginger & garlic: Use fresh and mince or grate them finely.
Onions. Red onions and yellow onions both work for this recipe.
Tomato paste: Feel free to substitute with freshly pureed tomatoes.
Fresh Cilantro. I use it for garnishing, which also brings in fresh flavors.

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. Add cayenne pepper, ground turmeric, 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.

♨️How To Adjust The Heat?

This recipe has a moderate heat level due to the cayenne pepper. The garam masala also adds some heat, so proceed with caution.

You can adjust the cayenne pepper to match your preference or substitute it with paprika for milder heat.

Start with a small amount and gradually increase it based on your taste. Once you get used to the spices in this recipe, it'll be much easier to determine the right amount for future cooking.

Storage & Reheating

You can use leftover curry to make wraps or rice bowls for the next day's lunch.
You can store the curry in the refrigerator for up to three days or in the freezer for up to three months.
When reheating, I prefer the microwave for a quick and easy option. Place the curry in a microwave-safe bowl, cover it with a damp kitchen towel, and heat it until it's warm.
You can also reheat it over the stovetop by adding water or broth to prevent it from becoming too thick.

corn curry garnished with cilantro and lemon wedges

Recipe Tips & Tricks

If you find your curry too thick, add a splash of water or broth to thin it out. If it's too thin, allow the curry to cook more until it reaches your desired consistency.
If you plan to make corn on the cob curry, cut the cob into 2 inches of thickness and adjust the cooking time accordingly.

FAQ

I don't have coconut milk. What can I use as a substitute?

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.

Can I add other veggies to this corn curry?

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.

The curry I made is too spicy.

Too spicy? Try to balance it by adding sugar, a blob of butter, or heavy cream.

What to serve with?

My family's favorite choices are Basmati rice, naan, raita, mint yogurt, green salad, and pickles(like this Indian lemon pickle).