Corn on the cob curry is a delicious dinner recipe. Made with coconut milk and fresh ingredients, this vegan curry is sure to please a crowd.  Serve with Naan or Basmati rice

If you haven’t had corn on the cob curry, you are missing out!

This is a wonderful curry made with delicate spices and delicately cooked to bring all the flavors together.

75° View of a Copper Bowl at the Top of the Photo Filled with Yellow Curry. Two Corn on the Cob Potruding from the Curry and Chopped Cilantro Strewn on the Surface of the Curry. Top Right has a Few Sprigs of Cilantro Showing. Bottom Left has a Red Scraf with White Dots. Half of a White Plate with Half of a Roti Placed on Top of the Scarf.

You won’t find this curry in any Indian restaurant!

This semi tongue-twister, ridiculously messy dish is a HUUUUGGGGE favorite in my home.  There is just something so comforting and satisfying about corn on the cob because it brings back so many wonderful childhood memories. 

This recipe is in line with my recent theme of having messy eating recipes and this corn on the cob curry is one seriously chaotic recipe when you are eating it.  My only advice is to not eat it when you are on your first date.

Getting the corn on the cob cooked right is the key.  The best way to cook the corn on the cob is to pressure cook it because it is fast and easy.  If you don’t have access to a pressure cooker, bring a medium pot of water to a boil.  Add 2 tsp of salt to the water and cook the corn on the cob for about 4-6 minutes.  If you are comfortable with oven roasting the corn, go for it.  Keeping corn kernels soft is the key to this recipe.

Overhead View of a Copper Bowl Filled with Yellow Curry. Two Pieces of Corn on the Cob Potruding from the Curry and Chopped Cilantro Strewn on the Surface of the Curry as Garnish. A Small Piece of a Red Scarf with White Dots is Seen on the Bottom Left of the Photo

I used fresh corn on the cob in this recipe, however, you can use the frozen one.  After it is cooked, I cut them into pieces.  The cob is never more then 4 rows tall because it is easier to eat it at that height.

This curry tastes great with Naan and Basmati Rice. Check out some of my other Indian food recipes. What is your favorite way to eat corn on the cob?

*Please note that some of the ingredients mentioned below are linked to my amazon affiliate account.  The ingredients are also easily found in your local Indian grocery store.

75° View of a Copper Bowl at the Top of the Photo Filled with Yellow cob Curry.

Corn On The Cob Curry

Corn on the cob curry is the perfect dinner recipe for the whole family.  Made with coconut milk
5 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 358 kcal


  • 2 corn on the cob fresh or frozen
  • 2 shallots
  • 3 plum tomatoes
  • 3 cloves garlic finely chopped
  • 1 tsp shredded ginger
  • 2 Thai green chili finely chopped, or 1 jalapeno finely chopped
  • 2 Tbsp vegetable oil
  • tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seed
  • ½ tsp turmeric
  • ½ tsp red chili powder
  • 4 curry leaves (optional)
  • 1 Tbsp tomato paste
  • 4 cups water (to be used with the tomato sauce)
  • 1 cup water (to be used after the cream is added)
  • 1 tsp salt
  • 1 Tbs cumin powder
  • ¼ tsp Garam masala
  • tsp curry powder (optional)
  • ½ tsp lemon juice
  • 2 cups coconut milk Or heavy cream for vegetarian version
  • tsp cardamom , crushed (for garnish)
  • Cilantro (for garnish)


  • Pressure cook or boil the corn
  • When the corn is done and cool, cut it into 4 pieces
  • While the corn is cooking, finely chop shallots
  • Puree the plum tomatoes
  • In a pan, heat the vegetable oil on medium heat
  • Add fenugreek seeds and mustard seeds
  • After the mustard starts to “pop”, add the cumin seeds.
  • After 10 seconds, add the garlic, Thai chili and ginger
  • Add the chopped shallots and let it brown
  • Add turmeric, red chili powder and curry leaves
  • Stir in the pureed tomatoes, tomato paste and 4 cups of water
  • Turn up the heat slightly and let it boil
  • Add salt, cumin powder, Garam masala, cumin powder and curry powder
  • Stir frequently
  • When most of the water has evaporated from the tomato mixture, add lemon juice.
  • Stir in the corn on the cob pieces
  • Add the coconut milk
  • Add 1 cup of water and heat on high heat for 3 minutes
  • Remove from heat and transfer to serving bowl
  • Garnish with cilantro and serve with Naan or Basmati rice.


Serving: 8gCalories: 358kcalCarbohydrates: 18gProtein: 5gFat: 32gSaturated Fat: 27gSodium: 663mgPotassium: 607mgFiber: 2gSugar: 5gVitamin A: 705IUVitamin C: 37mgCalcium: 64mgIron: 5.9mg
Keyword corn curry recipes, corn on the cob recipes, indian curry recipes
Tried this recipe?Let us know how it was!

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  1. My Indian husband is originally from Kenya. They make this dish there, and include peanuts, crushed I think. I use peanut butter. So yummy. Thank you for sharing this recipe!

  2. So I followed ur recipe and made this curry and it’s so delicious & hits the spot ! I only tweaked it a little , I added coconut milk (1/2 of what u suggested) & cream (1/2 the qty suggested) even my 2 year old relished it with rice! Such a keeper ….& extremely detailed and well written recipie.

    1. Thank you, Nisha. I am so delighted to hear that, Nisha. I LOOVE hearing from my readers who make my recipes and love it. I cannot wait to hear what you think about my other recipes.

  3. I am a HUGE fan of curry. I love it, I can have it almost every day. I love the tip about the cooking the corn, not everyone would know that. I love curry and Nann… I am hungry now…

  4. This sounds wonderful. I’ve been contemplating buying a pressure cooker lately. I’ve never used one but feel like it’s a good investment. Thanks for one more check in the yes column 🙂

    1. Thank you, Christine. Indian chefs are very attached to pressure cookers. It is a fast and easy way to cook food.

  5. O kI just do not know why you’d pressure cook corn on the cob or even in boiling water. Just remove the silks and a couple of outer leaves, then put in the microwave 2 at a time (4 minutes top power). Then let the corn cool about 30-60 seconds. Cut the end off and pull the leaves off the corn. Done!
    Basmati rice is the very WORST rice you can eat. It is extremely high glycemic and turns to sugar as soon as you eat it.
    I prefer “miracle noodles” (shiritaki) but a side of quinoa is good too.

    1. Thank you, Violet. For a person who seems like a health conscious, I am floored that you would recommend microwaving anything. Pressure cooking is much safer than microwaving anything. Besides, pressure cooking is a very common practice in all of Indian cooking. Good luck with all that quinoa in you. Is Violet Weed your real name? Why not put your real information. Bloggers like us put ourselves out there and trolls like you have nothing better to do than to hide behind fake names. I looked up your IP (99.191.x.x) and your email address (Violet.weed@l….com). Both have been marked as spam. I am happy to answer your claims, so, come out from behind the shadows and talk to me in a constructive manner. Good luck with your healthy endeavors, Ms Weed.