Sweet Corn Recipe- Authentic Indian Style Corn Sabzi

Last Updated on 4 months by Neha Deshmukh

Sweet Corn Recipe – Authentic Indian Style Corn Sabzi

Hey everyone! If you’re anything like me, the monsoon season (or even just a cloudy day!) instantly makes you crave something warm, comforting, and a little bit spicy. And honestly, is there anything more comforting than a vibrant, flavourful bhaji? Today, I’m sharing my go-to recipe for Sweet Corn Sabzi – a deliciously authentic Indian-style corn dish that’s surprisingly easy to make. I first made this when I was craving the street food versions during a rainy season, and I’ve been perfecting it ever since!

Why You’ll Love This Recipe

This Sweet Corn Sabzi isn’t just another corn recipe. It’s packed with aromatic spices, has a lovely texture, and is incredibly versatile. It’s a fantastic side dish, a quick lunch, or even a light dinner. Plus, it’s a great way to enjoy the sweetness of corn in a savory way. You’ll love how quickly it comes together, and the burst of flavours in every bite!

Ingredients

Here’s what you’ll need to make this delightful corn sabzi:

• 3 medium to large corn cobs (desi or sweet corn)
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 teaspoon finely chopped ginger
• 1 green chili (chopped)
• 4-5 curry leaves (chopped)
• ½ teaspoon turmeric powder
• ½ teaspoon Kashmiri red chili powder (for colour and mild heat)
• ½ teaspoon coriander powder (optional)
• 1 pinch asafoetida (hing)
• ½ cup milk or water
• Salt as required
• Some grated fresh coconut
• Some chopped coriander leaves
• Lemon juice as required

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Desi vs. Sweet Corn: You can absolutely use either desi (Indian corn) or sweet corn. Desi corn has a slightly chewier texture and a more earthy flavour, while sweet corn is, well, sweeter! I often use a mix of both for a lovely balance.
• Spice Levels: Kashmiri red chili powder gives a beautiful colour without too much heat. Feel free to adjust the amount of green chili to your liking. My family prefers a milder version, so I usually deseed the chili.
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a wonderful savoury depth. It’s especially important if you’re avoiding onion and garlic. If you absolutely can’t find it, you can skip it, but it really does make a difference! A tiny pinch is all you need – it’s potent!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, remove the husks from the corn cobs. Then, grate the kernels using a grater or coarsely grind sliced kernels. This is the most time-consuming part, but totally worth it!
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them crackle – that’s when you know the flavour is about to bloom!
3. Add the chopped ginger, green chili, and curry leaves. Sauté for about a minute, until fragrant. The aroma is incredible at this stage!
4. Now, mix in the turmeric powder, red chili powder, coriander powder (if using), and asafoetida. Sauté for another 30 seconds, being careful not to burn the spices.
5. Add the grated corn with its milk (the white liquid you get when grating). Sauté on low heat for 2-3 minutes, stirring occasionally.
6. Pour in the milk or water, season with salt, and mix well. Bring to a simmer, then cover and cook for 10-11 minutes, or until the corn is tender and the sabzi has thickened.
7. Finally, garnish with grated fresh coconut, chopped coriander leaves, and a squeeze of lemon juice. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when sautéing the corn. Work in batches if necessary.
• If the sabzi becomes too dry, add a splash more milk or water.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Simply use plant-based milk (like almond or soy milk) instead of dairy milk.
• Spice Level Adjustments: Add more green chilies or a pinch of cayenne pepper for extra heat.
• Festival Adaptations: During Janmashtami, this sabzi is often offered to Lord Krishna. You can add a touch of sugar for a slightly sweeter flavour. My grandmother always made it a little sweeter for this occasion!

Serving Suggestions

This Sweet Corn Sabzi is delicious with:

• Roti or paratha
• Steamed rice
• Dal (lentils)
• As a side dish with your favourite Indian meal

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.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for diabetics? Yes, it can be! Use minimal oil and avoid adding sugar. The corn itself has a moderate glycemic index, so portion control is key.
• Can I use frozen corn instead of fresh? Absolutely! Use about 1 ½ cups of frozen corn and reduce the cooking time to 5-7 minutes.
• What is asafoetida and can I skip it? Asafoetida (hing) is a resin with a pungent smell that adds a unique savoury flavour. You can skip it if you don’t have it, but it really enhances the dish.
• How do I know when the corn is perfectly cooked? The corn should be tender and slightly chewy, and the sabzi should have a nice, thick consistency.
• Can I make this corn sabzi ahead of time? Yes, you can! It actually tastes even better the next day as the flavours meld together. Just reheat it gently before serving.

Enjoy making this delicious Sweet Corn Sabzi! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!