Sweet Corn Recipe- Butter, Masala & Schezwan Styles

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Recipe – Butter, Masala & Schezwan Styles

Introduction

Oh, sweet corn! Is there anything more cheerful on a plate? I remember as a kid, my Nani (grandmother) would get the revariwala (corn cob vendor) to roast corn for me during monsoon evenings. The smoky aroma and sweet taste… pure bliss! This recipe brings back those happy memories, but with a little twist – three ways to enjoy this humble ingredient! We’re making sweet corn in classic butter, a zesty masala style, and a fiery Schezwan version. Trust me, once you try these, you’ll be making sweet corn a lot more often.

Why You’ll Love This Recipe

This sweet corn recipe is a winner for so many reasons. It’s incredibly quick – ready in under 10 minutes! It’s super versatile; you can customize the flavors to your liking. Plus, it’s a fantastic way to sneak in some veggies, even for picky eaters. Whether it’s a simple snack, a side dish, or part of a larger meal, this sweet corn recipe always hits the spot.

Ingredients

Here’s what you’ll need to get started:

• 3 cup sweet corn (approx. 300g)
• 1 tsp salt
• 1 tsp butter (approx. 7g)
• 1/4 tsp pepper powder (approx. 0.5g)
• 1 tsp chilli powder (approx. 4g)
• 1/2 tsp chaat masala (approx. 2.5g)
• 2 tbsp onion, finely chopped (approx. 20g)
• 2 tbsp tomato, finely chopped (approx. 40g)
• 1 tsp lemon juice (approx. 5ml)
• 2 tsp coriander, finely chopped (approx. 5g)
• 2 clove garlic, minced
• 1 piece chilli, finely chopped (adjust to taste)
• 2 tbsp spring onion, finely chopped (approx. 15g)
• 1 tsp schezwan sauce (approx. 5ml)

Ingredient Notes

Sweet corn is naturally sweet and adds a lovely texture to any dish. You can use fresh, canned, or frozen corn – I’ll cover that in the FAQs! The real fun begins with the spice blends.

• Chaat Masala: This is a North Indian staple! It’s a tangy, savory, and slightly spicy blend that adds a wonderful complexity.
• Schezwan Sauce: A fiery Indo-Chinese condiment. You can find it in most supermarkets, or even make your own (I’ll share a substitution tip in the FAQs!).
• Butter: I prefer using salted butter for extra flavor, but unsalted works just as well – just add a pinch more salt.

Step-By-Step Instructions

Let’s get cooking!

1. First, bring a pot of salted water to a boil. Add the sweet corn and cook for just 1 minute. This helps retain the sweetness and keeps the corn tender-crisp. Drain immediately and set aside.
2. For Classic Butter Sweet Corn: In a pan, melt the butter over medium heat. Add the boiled corn, salt, and pepper. Sauté for a minute or two, until everything is nicely combined. Simple, right?
3. For Masala Sweet Corn: In the same pan, melt a little more butter. Add the boiled corn, chilli powder, chaat masala, salt, pepper, chopped onion, and tomato. Sauté for 2-3 minutes, until the veggies soften slightly. Stir in the lemon juice and coriander.
4. For Schezwan Sweet Corn: Melt butter in a pan. Add minced garlic, chopped chilli, and spring onion. Sauté until fragrant. Add the schezwan sauce and boiled corn. Mix well and cook for another 2-3 minutes. Garnish with extra spring onions.

Expert Tips

• Don’t overcook the corn! A quick blanch is all you need. Overcooked corn gets mushy.
• Taste as you go! Adjust the spices to your preference.
• For a richer flavor, use ghee (clarified butter) instead of regular butter.

Variations

• My friend Priya loves adding a sprinkle of grated cheese to her butter sweet corn. It’s a little extra, but so good!
• For a smoky flavor, roast the corn on a grill or in a pan before adding it to the recipe.
• My family loves adding a pinch of turmeric to the masala version for a beautiful color and added health benefits.

Vegan Adaptation

No problem! Simply substitute the butter with a vegan butter alternative or a tablespoon of olive oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check the label on your Schezwan sauce to ensure it doesn’t contain any hidden gluten.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Reduce or omit the chilli powder and use a mild Schezwan sauce.
• Medium: Use the recipe as is.
• Spicy: Add more chilli powder, use a spicier Schezwan sauce, and don’t be afraid to add a pinch of cayenne pepper!

Festival Adaptations (Suggestions for incorporating into festive snacks)

During Diwali, I sometimes add this masala sweet corn to chaat (savory snack mixes) for a burst of flavor. It’s also a great addition to festive bhel puri!

Serving Suggestions

This sweet corn is delicious on its own as a snack. It also pairs beautifully with:

• Indian curries
• Rice dishes
• Grilled meats or vegetables
• As a filling for wraps or tacos

Storage Instructions

Leftover sweet corn can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

What is the best way to boil sweet corn for this recipe?

Bring salted water to a rolling boil, add the corn, and cook for just 1 minute. This keeps it tender-crisp.

Can I use frozen sweet corn instead of fresh?

Absolutely! Thaw the frozen corn completely and pat it dry before using. You might need to cook it for a minute or two longer.

What can I substitute for Schezwan sauce?

If you can’t find Schezwan sauce, you can make a quick substitute by mixing sriracha, soy sauce, garlic paste, and a little vinegar.

How can I adjust the tanginess of the Masala Sweet Corn?

Add more or less lemon juice to suit your taste. A pinch of amchur powder (dried mango powder) also adds a lovely tang.

Is it possible to make this recipe ahead of time?

You can boil the corn ahead of time and store it in the refrigerator. However, it’s best to make the final dish just before serving for the best flavor and texture.