Sweet Corn Curry Recipe

Sweet Corn Curry Recipe


Sweet Corn Curry Recipe

Sweet corn is much loved in our home and in all forms especially charcoal roasted corn on the cob (butta) with a mixture of salt, chili powder and lemon juice sprayed over it. Nehal is fond of creamy corn with pasta or corn fritters while Satish and I like to relish it in the form of a curry with chapati or flavored rice. With a lot of fresh corn cobs sitting in my refrigerator, thanks to a dear friend, I went on a sweet corn binge for a couple days. Made bread pizza with sweet corn, steamed corn cobs, vegetable au gratin with corn being a star player, corn vadas with plenty of coriander and sweet corn curry to go with peas pulao.

Method for making Sweet Corn Curry

  1. Heat oil in a cooking vessel. Once hot, add the onions and saute till transparent Add green chilies and ginger garlic paste and saute for 3 mts on low to medium flame. Add capsicum pieces and saute for 5 mts.
  2. Add kasuri methi and saute for 2 mts. Add turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix.
  3. Add the tomatoes and saute till oil separates. Add corn and mix. Place lid and cook for 4 mts. Add half of the coriander leaves and 11/2 cups water and bring to a boil.
  4. Place lid and reduce flame and cook for 15-18 mts. Add garam masala powder, cashew nut paste and mix. Cook for 2 tms. Add fresh cream and mix continuously for a mt on low flame. Turn off heat.
  5. Remove to the serving bowl and garnish with fresh coriander leaves and serve with roti, naan or flavored rice.


  1. Sweet corn kernels 2 cups
  2. Capsicum 1, chopped into small pieces (optional)
  3. Onion 1, large, finely chopped
  4. Green chilies 2, slit length wise
  5. Ginger garlic paste 1 tsp
  6. Kasuri methi 1 tsp, lightly crushed
  7. Turmeric powder 1/4 tsp
  8. Red chili powder 1 tsp
  9. Coriander powder 1 1/2 tsps
  10. Garam masala powder 1/4 tsp
  11. Tomatoes 2, finely chopped
  12. Cashew nuts 5, soak in 3 tbsps milk and make a smooth paste.
  13. Fresh coriander leaves 2 tbsps, finely chopped
  14. Fresh cream 1 tbsp (or malai)
  15. Salt to taste
  16. Oil 1 1/2 tbsps