Corn on the Cob Recipe – Authentic Indian Style with Spices

Last Updated on 2 months by Neha Deshmukh

Corn On The Cob Recipe – Authentic Indian Style With Spices

Hey everyone! If you’re anything like me, you absolutely love the sweet, juicy burst of corn on the cob. But have you ever tried it Indian style? It’s a total game-changer! This isn’t your average buttered corn; we’re talking a vibrant, flavorful dish packed with aromatic spices. I first made this for a family get-together, and it was an instant hit – everyone wanted the recipe! It’s surprisingly easy to make, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Indian-spiced corn on the cob is a delightful twist on a classic. It’s a wonderful way to enjoy the natural sweetness of corn, elevated by a beautiful blend of spices. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, the aroma while it’s cooking is just heavenly! You’ll love how the spices cling to the corn, creating a truly unforgettable flavor experience.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 corn cobs
• 2 large onions
• 2 garlic cloves
• 2 inch piece of ginger
• ¼ tsp turmeric powder
• ½ tsp cumin seeds
• 1 tsp red chili powder
• 6-8 curry leaves
• ½ tsp sugar
• 1 scant cup yogurt (full-fat is best!)
• 1 cup oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe truly special.

• Curry Leaves: Don’t skip these! They add such a unique, fragrant flavor that’s essential to South Indian cuisine. You can find them at most Indian grocery stores, and sometimes even in the produce section of well-stocked supermarkets.
• Red Chili Powder: I prefer using Kashmiri chili powder for its vibrant color and mild heat. It gives a beautiful red hue to the dish without being overwhelmingly spicy. But feel free to use your favorite chili powder!
• Yogurt: Full-fat yogurt is key here. It creates a creamy, luscious sauce that coats the corn perfectly. Low-fat yogurt tends to curdle more easily, so stick with the full-fat version for the best results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the corn cobs into 1-inch pieces using a sharp knife. Then, carefully shave off the remaining corn kernels with the same knife and set them aside. Don’t worry about getting every last kernel – it’s all good!
2. Now, let’s make the spice paste. Grind the onions, garlic, and ginger into a coarse paste using a mixer. It doesn’t need to be super smooth, a little texture is fine.
3. In a bowl, mix the turmeric powder, cumin seeds, red chili powder, curry leaves, and sugar into the onion paste. This is where the magic happens!
4. Heat the oil in a pan over medium heat. Fry the corn cob pieces until they’re golden brown and slightly crispy. Drain them on a paper towel and set aside.
5. Reduce the oil in the pan to about 1 tablespoon. Add the onion-spice paste and sauté for 8-10 minutes, stirring frequently, until it’s fragrant and the onions are softened. You’ll know it’s ready when the raw smell disappears.
6. Add the shaved corn kernels and the fried corn cob pieces to the pan. Mix everything well, ensuring the corn is coated in the spice paste.
7. Lower the heat to low. Gradually fold in the yogurt, which has been mixed with a little water to prevent curdling. Simmer for 2-3 minutes, stirring gently, until the sauce thickens slightly.
8. Finally, season with salt to taste. Serve hot with roti or rice, and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying the corn cobs. Fry them in batches to ensure they get nice and crispy.
• Keep the heat low when adding the yogurt to prevent it from curdling. Patience is key!
• If the sauce becomes too thick, add a splash of water to thin it out.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt works particularly well!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ½ tsp or omit it altogether.
  • Medium: Use the 1 tsp of red chili powder as written.
  • Hot: Add an extra ½ tsp of red chili powder or a pinch of cayenne pepper.
• Regional Variations:
  • Maharashtra Style: Add a pinch of goda masala to the spice paste for a more authentic Maharashtrian flavor.
  • Punjabi Style: Add a tablespoon of chopped tomatoes to the spice paste and cook until softened.
• Festival Adaptations: This dish is perfect for festivals like Teej or Onam, where flavorful vegetarian dishes are a must!

Serving Suggestions

This corn on the cob is incredibly versatile. It’s fantastic with:

• Warm, fluffy roti
• Steaming hot rice
• A side of dal (lentils)
• A cooling raita (yogurt dip)

My family loves to enjoy it as part of a larger Indian thali (a platter with multiple dishes).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

Let’s answer some common questions:

• What type of corn is best for this recipe? Fresh, sweet corn is ideal. But frozen corn kernels can be used in a pinch.
• Can I use store-bought corn kernels instead of fresh? Yes, you can! Just adjust the cooking time accordingly, as frozen kernels will cook faster.
• How can I prevent the yogurt from curdling? Mix the yogurt with a little water before adding it to the pan, and keep the heat low. Adding the yogurt gradually while stirring constantly also helps.
• What is the best way to serve this dish – with roti or rice? Honestly, both are delicious! It really comes down to personal preference.
• Can this dish be made ahead of time? You can prepare the spice paste ahead of time and store it in the refrigerator for up to a day. But it’s best to cook the corn just before serving for the best flavor and texture.

Enjoy making this delicious Indian-spiced corn on the cob! I hope it becomes a new favorite in your kitchen. Let me know in the comments how it turns out for you!