Sweet Corn Recipe – Coconut Milk & Spice Indian Style

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Recipe – Coconut Milk & Spice Indian Style

Introduction

Oh, sweet corn! It’s one of those veggies that just screams happy, doesn’t it? I remember my grandmother making a simple sweet corn snack for me when I was little, and it instantly transported me to a cozy place. This recipe takes that simple joy and gives it a lovely Indian twist – creamy coconut milk, a warm blend of spices, and a whole lot of flavour. It’s surprisingly easy to make, and perfect for a quick weeknight dinner or a comforting side dish. You’ll absolutely love it!

Why You’ll Love This Recipe

This sweet corn recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s packed with flavour, thanks to the aromatic spices and creamy coconut milk. Plus, it’s incredibly versatile. Serve it with roti, chapati, or even fluffy pulao. It’s a guaranteed crowd-pleaser, and a fantastic way to enjoy the sweetness of corn in a whole new way.

Ingredients

Here’s what you’ll need to whip up this delicious sweet corn dish:

• 1 cup sweet corn kernels (about 150g)
• 1 cup water (240ml)
• 1 cup thick coconut milk (240ml)
• 1 big onion, finely chopped
• 2 tomatoes, chopped
• 1.5 teaspoon ginger-garlic paste
• 0.25 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala powder
• 0.5 teaspoon cumin powder
• 1-2 teaspoon coriander leaves, chopped for garnish
• Salt to taste
• 1.5 teaspoon oil
• 1 teaspoon cumin seeds
• 1 green chilli, slit

Ingredient Notes

Let’s talk ingredients! Fresh sweet corn is best, of course, but frozen works beautifully too (see FAQs!). The coconut milk is key here – it adds such a lovely richness and creaminess. I always use thick coconut milk for a really luxurious texture.

Now, about those spices. Garam masala is a blend that varies from household to household, but it generally includes cinnamon, cardamom, cloves, and cumin. It’s what gives this dish that warm, comforting Indian flavour. Don’t be shy with the cumin powder either – it really complements the sweetness of the corn. And a little green chilli adds just the right amount of kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the corn. Pop the sweet corn kernels and 1 cup of water into a pressure cooker. Close the lid and cook for 3-4 whistles. Once cooled, drain the corn and set it aside.
2. Now, heat the oil in a pan over medium heat. Add the cumin seeds and the slit green chilli. Let them splutter – you’ll know they’re ready when they start to sizzle and release their aroma.
3. Add the chopped onions, ginger-garlic paste, and salt. Sauté until the onions turn a beautiful golden brown. This usually takes about 5-7 minutes.
4. Next, add the chopped tomatoes and cook, covered, until they soften and the raw smell disappears. About 5 minutes should do it.
5. Time for the spices! Mix in the turmeric powder, red chilli powder, garam masala, and cumin powder. Sauté for another 2 minutes, stirring constantly to prevent burning.
6. Add the cooked corn and 1 cup of water. Give it a good stir, then cover and simmer for 2 minutes.
7. Reduce the flame to low, pour in the coconut milk, and garnish with those lovely coriander leaves. Bring to a gentle boil, then remove from the heat.

Expert Tips

• Don’t overcook the corn! You want it to be tender, but still have a little bite.
• Adjust the amount of green chilli and red chilli powder to your liking.
• If the sauce is too thick, add a splash of water. If it’s too thin, simmer uncovered for a few more minutes.
• A pinch of sugar can balance the flavours beautifully, especially if your tomatoes are a little tart.

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure your coconut milk is a vegan-friendly brand.
• Spice Level: Want more heat? Add another green chilli or increase the red chilli powder. For a milder flavour, reduce or omit the chilli altogether.
• Regional Variations:
  • South Indian Style: Add a sprig of curry leaves along with the cumin seeds for a fragrant, South Indian twist.
  • North Indian Style: A sprinkle of kasuri methi (dried fenugreek leaves) at the end adds a lovely smoky flavour, popular in North Indian cuisine. My aunt swears by it!

Serving Suggestions

This sweet corn recipe is incredibly versatile. Here are a few ideas:

• Serve it hot with roti, chapati, or paratha.
• It’s a fantastic side dish with pulao or jeera rice.
• Enjoy it as a light meal on its own with a side of salad.
• My kids love it with a side of warm naan bread for dipping!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It might thicken upon standing, so add a splash of water or coconut milk when reheating.

FAQs

1. Can I use frozen sweet corn in this recipe? Absolutely! Frozen sweet corn works perfectly well. Just thaw it before adding it to the pan.
2. What is the best type of coconut milk to use – thick or thin? Thick coconut milk is best for a creamy, rich sauce. If you only have thin coconut milk, you can use it, but the sauce won’t be as thick.
3. How can I adjust the spice level of this sweet corn recipe? Easily! Reduce or omit the green chilli and red chilli powder for a milder flavour. Add more for extra heat.
4. Can this dish be made ahead of time? You can prepare the base (onions, tomatoes, spices) ahead of time and store it in the refrigerator. Add the corn and coconut milk just before serving.
5. What is garam masala, and where can I find it? Garam masala is a blend of warming spices commonly used in Indian cuisine. You can find it in most Indian grocery stores, or online.
6. Can I add other vegetables to this sweet corn recipe? Definitely! Peas, carrots, or potatoes would all be delicious additions. Add them along with the tomatoes and cook until tender.