Thursday, May 29, 2008

Corn Curry

With the coming of summer, what vegetable is more synonymous than a freshly picked corn on the cob? Hot & fresh corn-on-the-cob is a highlight of any summertime party! Back in India, I used to simply enjoy the road-side carts selling the aromatic corn roasted on a charcoal grill and sprinkled with spices. Hmm.. Yummy! But I have to admit, thats the only version of corn I've ever tried in my childhood. Somehow, it was not used in our everyday cooking and the same idea got stuck in my mind as if there's no other way to cook corn.

After coming here, corn being the icon of America's culture, I was amazed by the charisma and beauty of this grain. Starting from a BBQ grill to a late night movie its everywhere. Corn oil, Corn bread, Corn Tortillas, Corn Syrup, Corn flour, Pop-Corns and what not. Its available throughout the year in the market, and usually the least expensive. My daughter being a corn lover, nowadays it is always in my fridge 24 X 7. I often make a quick snack for her by cooking the corn on the cob and seasoning with organic butter, olive oil, salt and pepper.. So simple and healthy! I also use this with a lot of other food dishes resulting in corn dosa, corn parathas, corn kichadi etc.

Sometimes, you don't have to cook fancy and complicated masterpieces - all you need is just a good food from simple and fresh ingredients. It turns out to be a masterpiece by itself. This dish is one good example for it and is absolutely a corn lover's delight. I picked up from a cookbook long back and I fell for it right after I made it the first time. I made it when I had a houseful of vegetarian friends who are food lovers. They all thoroughly enjoyed it and were so eager to know the recipe for this which I ofcourse shared happily. A very simple dish with very simple ingredients.


  • Corn - 2 cups
  • R.Chillies - 2
  • Turmeric - 1/2 tsp
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Asafoetida - a pinch
  • Curry leaves - a few
  • Maida - 2 tbsps
  • Cream - 1/2 cup
  • Milk - 1/2 cup
  • Lemon juice - 1 tsp
For the paste

  • Ginger - 1 inch
  • G.chillies - 2
  • Curry leaves - 5 or 6
  • Corriander leaves - a handful

  • Grind the paste with the above mentioned ingredients and set aside.
  • Combine the milk and cream and mix well. Set aside.
  • Heat oil in a wide pan and season with mustard and cumin seeds.
  • Add R.chillies. curry leaves and asafoetida and fry for 2 mins.
  • Add the paste and fry in medium heat until you feel the nice aroma coming out.
  • Add the maida and fry for a few mins.. Keep scraping to avoid sticking to the pan. If you need, you can add just little bit of water.
  • Now add the milk/cream mixture along with 1.5 cups of water and bring it to a thick consistency. Add more water if required.
  • Add the corn and simmer it for a few mins.
  • Add lemon juice and remove from heat.

Serve with Rotis or rice.


Madhavi said...

I love corn and ur corn curry looks mouth-watering, so gooooood!!!

Andhra Flavors said...

Your corn curry very is tempting!!!!!

Swati Raman Garg said...

am a fan of corns n i came runnig to check ... ok this is one sure to try d color...

TNL said...

this would go so well with some piping hot rotis....I am going to try your version, mine's quite different.

cheers, trupti
the spice who loved me

ranji said...

OMG!!!yum yum yum....looks so good and tempting.i love it ..

TBC said...

I would like to try this when I get a chance. Sure does look good!

Unknown said...

Corn curry looks amazing.I have never tried corn curry but now will certainly try.

Unknown said...

First time here...nice pictures on ur blog! Corn gravy looks tempting to hve it with hot rotis

Preeti said...

I had never tried a curry with corn, but your recipe was absolutely inviting. I followed your recipe, except I used all milk instead of half cream and half milk-it turned our delicious! My daughter found it very spicy but that was because I used thai chilies from my backyard, which are very spicy!! Thank you for sharing your recipe!