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.
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.
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.
*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.
Corn On The Cob Curry
- 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
- ⅛ 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
- ⅛ tsp curry powder (optional)
- ½ tsp lemon juice
- 2 cups coconut milk Or heavy cream for vegetarian version
- ⅛ 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.