Sweet Corn Recipe – Authentic Indian Style with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Recipe – Authentic Indian Style with Coconut & Spices

Hey everyone! If you’re looking for a quick, flavorful, and totally addictive snack or side dish, you have to try this Indian-style sweet corn. It’s a vibrant mix of sweet, spicy, and savory – and honestly, it disappears in minutes at my place! I first made this for a small get-together with friends, and it was an instant hit. It’s become a regular on my menu ever since.

Why You’ll Love This Recipe

This isn’t your average sweet corn. We’re taking those lovely kernels and giving them a proper Indian makeover with a beautiful tempering of spices, fresh coconut, and a hint of zing. It’s ready in under 10 minutes, making it perfect for a quick snack, a side with your thali, or even a festive treat. Plus, it’s naturally vegetarian and easily made vegan!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup sweet corn kernels (about 150g)
• 2 tbsp grated coconut (fresh is best!)
• Salt to taste
• 1 tsp oil
• 0.5 tsp mustard seeds
• 0.5 tsp urad dal (split)
• 1 red chilli, broken into pieces
• 1 green chilli, chopped
• A pinch of hing (asafoetida)
• A few curry leaves

Ingredient Notes

Let’s talk about a few key ingredients to make this recipe truly special:

• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth. A little goes a long way. You can find it at most Indian grocery stores, or online.
• Urad Dal (Split): These tiny lentils become wonderfully crispy when tempered, adding a lovely texture. If you can’t find urad dal, you can substitute with chana dal (split chickpeas), though the flavour will be slightly different.
• Fresh Grated Coconut: Seriously, fresh is best here. It adds a sweetness and freshness that pre-shredded coconut just can’t match. But if you’re short on time, unsweetened desiccated coconut will work in a pinch.
• Regional Variations: The tempering (the spice mix) can vary a lot depending on the region! Some families add a tiny bit of turmeric powder for colour, or a sprinkle of cumin seeds for extra flavour. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the corn ready. Wash and boil the sweet corn kernels in minimal salted water until they’re tender – about 3-5 minutes. You can also steam them if you prefer, which helps retain their sweetness. Drain any excess water.
2. Now for the magic – the tempering! Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter. This is important – that spluttering sound means they’re releasing their flavour!
3. Next, add the urad dal, red chilli, and hing. Sauté until the dal turns golden brown and smells wonderfully nutty. Keep an eye on it, as it can burn quickly.
4. Throw in the chopped green chilli and curry leaves. Sauté for just 10-15 seconds, until the curry leaves are fragrant.
5. Finally, add the boiled corn kernels and mix well, ensuring everything is coated in that beautiful spice mix. Adjust the salt to your liking.
6. Stir in the grated coconut and mix thoroughly. Remove from heat and serve immediately. A squeeze of lemon juice right before serving adds a lovely brightness, if you like!

Expert Tips

• Don’t overcook the corn! You want it to be tender-crisp, not mushy.
• Keep the heat medium while tempering the spices. High heat can burn them, resulting in a bitter taste.
• If you’re using frozen corn, thaw it completely and pat it dry before adding it to the pan.

Variations

• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of green chilli or remove the red chilli altogether. For extra heat, add a pinch of red chilli powder.
• Festival Adaptations: This makes a fantastic offering during Ganesh Chaturthi or Onam! It’s a light, flavorful snack that’s perfect for festive occasions. My grandmother always made a larger batch for these celebrations.
• My Family’s Twist: My sister loves adding a sprinkle of chaat masala at the end for an extra tangy kick!

Serving Suggestions

This sweet corn is incredibly versatile!

• Enjoy it as a standalone snack with a cup of chai.
• Serve it as a side dish with your favourite Indian meals – it pairs beautifully with dal and rice.
• Pack it in lunchboxes for a healthy and flavourful treat.

Storage Instructions

This is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The coconut might lose a little of its freshness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for kids? Absolutely! Just reduce or omit the green chilli to make it milder.
• Can I use frozen sweet corn? Yes, you can! Just make sure it’s thawed and patted dry before using.
• What is Hing and where can I find it? Hing (asafoetida) is a resin with a pungent smell that adds a unique savory flavour to Indian dishes. You can find it at most Indian grocery stores or online.
• Can I make this ahead of time? It’s best enjoyed fresh, but you can boil the corn ahead of time and store it in the refrigerator. Then, just quickly temper the spices and combine everything when you’re ready to serve.
• How can I adjust the saltiness of the dish? Start with a small amount of salt and add more to taste. Remember, you can always add more, but you can’t take it away!