Sweet Corn Recipe – Easy Butter & Herb Indian Style Cooking

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Recipe – Easy Butter & Herb Indian Style Cooking

Hey everyone! If you’re anything like me, the monsoon season (or honestly, any season!) just calls for something warm, comforting, and a little bit sweet. And what’s more comforting than perfectly cooked sweet corn, slathered in butter and seasoned just right? This recipe is a total classic in Indian homes, and I’m so excited to share my easy version with you. I first made this for my family on a particularly rainy evening, and it was an instant hit – now it’s a regular request!

Why You’ll Love This Recipe

This sweet corn recipe is seriously simple. It takes just minutes to prepare and cook, making it perfect for a quick snack, a side dish, or even a light meal. Plus, it’s incredibly versatile – you can adjust the seasonings to your liking, making it mild, medium, or spicy. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love sweet corn?

Ingredients

Here’s what you’ll need:

• 2-3 ears of fresh sweet corn (or 1 cup of kernels)
• Water as needed
• Butter as needed
• Salt to taste
• Black pepper to taste
• Paprika (optional)
• Your favorite herbs (optional – I love cilantro or a sprinkle of chaat masala!)

Ingredient Notes

Let’s talk corn! Fresh sweet corn is the star here. Look for ears with plump, tightly packed kernels and bright green husks. Gently peel back a little of the husk to check the kernels – they should be milky, not dry.

In India, you’ll find different varieties of sweet corn depending on the region. Some are incredibly sweet, while others have a slightly more earthy flavor. Feel free to experiment!

Don’t have fresh corn? Frozen corn kernels work in a pinch! Just adjust the cooking time slightly (see FAQs). About 1 cup of kernels is roughly 150-200g.

Step-By-Step Instructions

Okay, let’s get cooking!

1. First things first, remove the husks and silk from the corn cobs. Give them a good trim at the stem end too.
2. If you’re making corn on the cob: Bring a pot of water to a boil. Add the corn cobs and cook for about 10 minutes. You can also steam them for 10-12 minutes for a slightly different texture, or pressure cook for 3 whistles.
3. If you’re using kernels: Pressure cook 1 cup of kernels with 1 cup of water for 2 whistles. Alternatively, boil them in 2 cups of water for about 10 minutes.
4. Drain the water and let the corn cool slightly. If you used cobs, now’s the time to remove the kernels – it’s easier when they’re a little cooler!
5. Finally, the best part! Season with butter, salt, pepper, and any other seasonings you like. Paprika and a sprinkle of fresh herbs are my go-to’s. Serve warm and enjoy!

Expert Tips

Want to make this recipe even better? Here are a few of my secrets:

• Choosing the freshest corn: Look for ears that feel heavy for their size.
• Preventing overcooking: Nobody likes mushy corn! Keep a close eye on it while boiling or steaming.
• Perfect tenderness: The kernels should be bright yellow and tender, but still have a little bit of bite.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Boiled Corn on the Cob vs. Kernels: Both are delicious! Corn on the cob is great for a more rustic feel, while kernels are perfect for adding to salads or chaat.
• Spice Level Adjustments: My family loves a little kick, so I often add a pinch of chili powder or a dash of cayenne pepper. For a milder flavor, stick to salt and pepper.
• Festival Adaptations: During Diwali, I sometimes add a sprinkle of grated coconut and a squeeze of lime juice for a festive twist. It’s also perfect for monsoon cravings – nothing beats warm corn on a rainy day!

Vegan Adaptation

Want to make this recipe vegan? Simply substitute the butter with a vegan butter alternative or a drizzle of olive oil. It’s that easy!

Gluten-Free Adaptation

Good news – this recipe is naturally gluten-free! Just double-check your seasonings to ensure they don’t contain any hidden gluten.

Serving Suggestions

Sweet corn is incredibly versatile. Here are a few ways to serve it:

• With Indian Meals: It’s a fantastic side dish with dal, rice, and sabzi.
• Chaat Variations: Add it to your favorite chaat recipes for a burst of sweetness and texture.
• As a Side Dish: It pairs well with grilled meats, fish, or vegetables.

Storage Instructions

Leftover sweet corn can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• Is frozen corn a good substitute for fresh corn in this recipe? Absolutely! Just reduce the cooking time by a few minutes.
• How do I know if the corn is cooked perfectly? The kernels should be bright yellow and tender, but still have a little bit of bite.
• Can I add any other spices to enhance the flavor? Definitely! Get creative with chili powder, chaat masala, paprika, or your favorite herbs.
• What is the best way to remove corn kernels from the cob? Stand the cob upright in a large bowl and use a sharp knife to slice downwards, removing the kernels.
• Can this corn be used in other Indian recipes like corn chaat or corn pulao? Yes! It’s a great base for many Indian dishes.

Enjoy this recipe, and let me know what you think in the comments below! Happy cooking!