Corn Curry is a delicious and easy-to-make Indian dish that is perfect for a quick dinner. It has fresh or frozen corn kernels. Curry contains a blend of spices, herbs, and a creamy coconut milk sauce. You can enjoy it as a main course or as a side dish and pairs well with steamed rice, naan bread, or roti. Furthermore, With its vibrant colours and bold flavours, this Corn Curry is sure to be a hit with your family and friends. In this recipe, I will guide you through the process of making a flavourful and aromatic Corn Curry. It will definitely tantalize your taste buds.
What Is Corn Curry?
Corn Curry has its roots in the Indian subcontinent, where it is known as “makai ki sabzi” in Hindi. Corn has been a staple food in the region for centuries. People use this in a variety of dishes, for example, soups, stews, and curries.
The dish likely originated in the northern regions of India, where corn is a popular crop. Over time, the dish spread to other parts of the country. People adapt and modify to suit local tastes and preferences.
Corn Curry is now all over the world, and it has adapted to include a variety of ingredients and spices. In some parts of the world, Corn Curry contains a blend of traditional Indian spices. While in others, with local spices and ingredients. Regardless of how people make it, Corn Curry remains a delicious and comforting dish. People love it everywhere.
Why This Recipe Works
Corn Curry works for several reasons. Firstly, it is a delicious and flavourful dish that is easy to make. You can customize it to suit individual tastes. The combination of sweet corn kernels, aromatic spices, and creamy coconut milk creates a perfect balance of flavours. It is both satisfying and comforting.
Furthermore, Corn is a versatile ingredient that you can cook in a variety of ways. When combined with a flavourful curry sauce, it becomes a hearty and nutritious dish.
Additionally, Corn Curry is a great source of protein, fiber, and essential nutrients. Corn is rich in antioxidants, vitamins, and minerals. It can help support healthy digestion, boost immunity, and reduce inflammation.
Lastly, Corn Curry is a delicious and healthy dish that works because it is easy to make and nutritious. Whether you are looking for a quick meal or a special occasion dish, Corn Curry is sure to satisfy your taste buds.
Ingredients Required to Make Corn Curry
To make Corn Curry, you will need the following ingredients:
- 1 onion, chopped: The onion adds a rich flavour and texture to the curry.\
- 1 capsicum: To add flavour.
- 2 chopped tomatoes: Stews to help thicken and add flavour.
- 2 green chillies, chopped: Green chillies add a spicy kick to the curry. Adjust the amount according to your preference.
- Cashews: They make the curry rich, creamy, and thick and balance the sourness of tomatoes.
- 2 cups fresh or frozen corn kernels: Corn is the star ingredient in this dish. It provides a sweet and savoury flavour to the curry.
- 1 teaspoon ginger garlic paste: To add the savoury flavour and heavenly aroma.
- Fenugreek Leaves: Acts as a flavoury agent.
- ¼ tablespoon cumin seeds: Essential spice to add aroma.
- 1 teaspoon coriander powder: Coriander powder adds a citrusy and sweet flavour.
- 1 teaspoon cumin seeds: Cumin seeds add a warm and earthy flavour to the curry.
- ½ teaspoon turmeric powder: It adds a bright yellow colour and a slightly bitter flavour to the curry.
- 1 teaspoon red chilli powder: To make the dish a little spicy.
- 2 tablespoons oil: Helps in frying the onions and spices and prevents the curry from sticking to the pan.
- 1 teaspoon garam masala: Garam masala is a blend of warm spices. It adds a complex and aromatic flavour to the curry.
- Salt to taste: Salt enhances the flavours of the curry and brings all the ingredients together.
- Fresh coriander leaves for garnish: Coriander leaves add a fresh and herbaceous flavour. Make it visually appealing.
- 1 cup coconut milk: Adding coconut milk makes the curry creamy and rich.
Finally, you can find these ingredients in most grocery stores. They are essential for making a delicious and flavourful Corn Curry.
Tools Required to Make Corn Curry
To make Corn Curry, you will need the following tools:
- Large pan or wok: A large pan or wok is necessary for cooking the Corn Curry. It should be big enough to hold all the ingredients.
- Wooden spoon or spatula: It is necessary for stirring the ingredients while cooking.
- Cutting board and knife: You will need a cutting board and knife to chop the onion, garlic, ginger, and green chillies.
- Measuring spoons: Measuring spoons are necessary for measuring the spices.
- Can opener (if using canned coconut milk): If you are using canned coconut milk, you will need a can opener to open the can.
- Serving dish: A serving dish is necessary for presenting the finished Corn Curry.
The tools required for making Corn Curry are simple and easy to find in most kitchens. With these tools and ingredients, you can make a delicious and flavourful Corn Curry at home.
Corn Curry Recipe
Servings: 3 Prep Time: 10 mins Cook Time: 35 minutes Total Time: 45 minutes Course: Main Course Cuisine: Indian Calories: 326 kcal
For The Spice Blend:
- Firstly, roast the cumin seeds, fenugreek seeds, and coriander seeds in a dry skillet over medium heat. Stir, until the spices are fragrant and the coriander seeds start to take on a golden colour, about 2-3 minutes. Remove from the heat.
- Then, transfer the seeds to a grinder along with the rest of the spice mix ingredients, and blend into a fine powder. Set aside.
For The Sweet Corn Curry:
- Warm oil in a saucepan or large skillet over medium-low heat and add onion and a pinch of salt. Then cook, and stir, until the onion is translucent, about 5-7 minutes.
- Stir in green chilli, garlic, and ginger, and cook for 1 minute more.
- Furthermore, add in the spice blend and stir. Cook until fragrant, about 30 seconds, then stir in the corn kernels and cook for 2 minutes.
- Stir in the tomato and ½ cup of the coconut milk. Bring it to a gentle boil, then reduce the heat back down to medium-low, and cover the pan. Simmer, stirring, until the tomatoes are well broken down.
- Lastly, uncover the pan and stir in the lemon juice and remaining coconut milk. Cook for another 2-3 minutes to warm the mixture. Season to taste with plenty of salt. Stir in half of the chopped fresh cilantro, and use the other half for garnishing on top.
Corn Curry: Nutritional Information
Calories: 326 kcal
Carbohydrates: 41 g
Protein: 8 g
Fat: 17 g
Saturated Fat: 10 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 1 g
Sodium: 267 mg
Potassium: 781 mg
Fiber: 7 g
Sugar: 9 g
Vitamin A: 1150 IU
Vitamin C: 48.7 mg
Calcium: 40 mg
Iron: 1.8 mg
Tips To Make The Best Corn Curry
- Use fresh ingredients: Fresh ingredients will always yield the best results. So try to use fresh corn, onion, garlic, and ginger if possible. If fresh corn is not available, frozen corn is a good substitute.
- Toast the spices: To bring out the flavour of the spices, toast them in a dry pan for a few seconds. Before adding them to the curry.
- Don’t overcook the corn: Overcooked corn can become mushy and lose its flavour. Cook the corn until it is tender, but still has a slight crunch.
- Use full-fat cream: Full-fat cream will give the curry a rich and creamy texture. Avoid using low-fat or lite coconut milk, as it will not provide the same depth of flavour.
- Adjust the spiciness: The spiciness of the curry can be adjusted according to preference. If you prefer a milder curry, reduce the number of green chillies or remove the seeds. If you prefer a spicier curry, increase the number of green chillies or add some red chilli powder.
- Garnish with fresh coriander leaves: Adding fresh coriander leaves on top before serving will add a fresh flavour to the dish.
- Let the curry rest before serving: Allowing the curry to rest for a few minutes before serving will help the flavours develop.
Storing & Freezing
You can store Corn Curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, transfer the curry to a pan and heat over medium heat.
Further, Corn Curry can also be frozen for up to 2-3 months. Allow the curry to cool completely. Then transfer it to a freezer-safe container or ziplock bag. Label and date the container, then store it in the freezer. To reheat, thaw the curry in the refrigerator overnight. Then transfer it to a pan and heat over medium heat until heated through.
Finally, It’s important to note that freezing and reheating the curry may affect the texture of the corn. The corn may become softer and mushy, but the flavour will still be delicious.
FAQs
How Do You Serve Corn?
You can serve it in many ways, depending on personal preference and the meal it is being paired with. Here are some common ways to serve Corn Curry:
- With rice: Corn Curry can serve with steamed rice, either white or brown. The rice can help soak up the flavourful curry sauce and add some bulk to the dish.
- With bread: Corn Curry pairs well with bread, such as naan, roti, or pita. The bread can help to scoop up the curry or to soak up the sauce.
Why Is My Curry So Watery?
If your Corn Curry is too watery, there could be a few reasons why:
- Too much liquid: If you added too much liquid, such as water or coconut milk, to the curry, it can become watery. Try reducing the amount of liquid you add to the curry.
- Undercooked onions and vegetables: Onions and vegetables like bell peppers and tomatoes contain a lot of water. If they are not cooked enough, they can release their water into the curry, making it watery. Make sure to cook the onions and vegetables until they are soft and most of their water has evaporated.
- Corn starch is not mixed: If you use cornstarch as a thickening agent and it wasn’t mixed well enough, it can clump together. Make sure to whisk the cornstarch with a little bit of cold water before adding it to the curry.
Do You Have To Cook Frozen Corn?
Yes, I recommend cooking frozen corn before consuming it. Frozen corn can cook in a variety of ways, such as boiling, steaming, roasting, or microwaving. Cooking the frozen corn will ensure that it is safe to eat, and it will also help to enhance its flavour and texture.
Moreover, Keep in mind that the cooking time for frozen corn may be longer than for fresh corn, depending on the method used.
How Do You Eat Flint Corn?
To eat flint corn, the hard, glassy kernels must be soft first. Soak the corn in water for at least 6 hours or overnight to achieve this. Once the kernels have softened, you can either boil or steam them until they become tender. The cooking time can vary from 30 minutes to 2 hours, depending on how you choose to prepare them. Once the flint corn cook, it can enjoy as is or help to make cornmeal or flour for use in other dishes.
What Tastes Good With Corn?
Corn is a versatile ingredient that can be used in a variety of dishes. It pairs well with many different flavours. Here are a few ideas for foods that taste good with corn:
- Bacon: Everything is better with bacon, and corn is no exception. Crumble bacon over roasted or grilled corn, or mix it into a corn chowder for extra smoky flavour.
- Avocado: The creaminess of avocado pairs well with the sweetness of corn. Try adding diced avocado to a salad with corn, or make a corn and avocado salsa.
- Tomatoes: Fresh tomatoes add a bright, juicy flavour to corn dishes. Try tossing roasted corn with chopped tomatoes and fresh herbs.
What Is The Best Cooking Technique For Corn?
The best cooking technique for corn depends on personal preference. Here are a few popular methods:
- Boiling: Boiling corn is a quick and easy way to cook it. To boil corn, bring a pot of salted water to a boil, add the corn, and cook for 3-5 minutes. The kernels will be tender and juicy, but not crispy.
- Grilling: Grilling corn is a popular way to add a smoky flavour to the kernels. To grill corn, brush it with oil and place it on a preheated grill over medium-high heat. Cook for 10-15 minutes, turning, until the kernels are charred and tender.
- Roasting: Roasting corn in the oven is a good option if you don’t have access to a grill. To roast corn, preheat the oven to 400°F (200°C), brush the corn with oil, and place it on a baking sheet. Roast for 20-25 minutes, turning, until the kernels are tender and browned.
In Conclusion
Corn Curry is a hearty, wholesome, and delicious dish. It combines the sweet flavour of corn with aromatic spices and creamy coconut milk. This recipe is perfect for vegetarians and meat lovers. It can adjust to suit your preferences. What’s more, it’s easy to make and requires only a few ingredients that you already have in your pantry.
Corn Curry is a great way to enjoy the goodness of fresh corn when it’s in season. The sweet flavour of fresh corn adds a unique dimension to this dish that is hard to replicate with canned or frozen corn. If fresh corn is not available, you can still use frozen corn with great results. But, be sure to thaw the corn before adding it to the curry.
The combination of coconut milk and spices in this recipe creates a rich, creamy sauce that is bursting with flavour. Coconut milk adds a touch of sweetness and richness to the dish. The spices—cumin, coriander, turmeric, and red chilli powder—add warmth, depth, and complexity. Together, they create a mouth-watering sauce that will leave you wanting more.
Corn Curry is a versatile dish that can serve with a variety of accompaniments. It pairs well with rice, naan bread, or your favourite grain. You can also serve it as a side dish to complement other dishes. Leftovers can store in the refrigerator for up to three days and can be reheated on the stove or in the microwave.
Corn Curry is a flavourful and wholesome dish that is easy to make and perfect for any occasion. It’s a great way to use fresh corn when it’s in season. A fantastic way to add variety to your vegetarian or meat-based meals.
Corn Curry: Step-By-Step Recipe
Ingredients
- 1 onion chopped
- 1 capsicum
- 2 tomatoes chopped
- 2 green chillies chopped
- cashews
- 2 cups fresh or frozen corn kernels
- 1 tsp ginger-garlic paste
- dried fenugreek leaves
- ¼ tbsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 2 tbsp oil
- 1 tsp garam masala
- salt to taste
- 1 cup of coconut milk
- fresh coriander leaves to garnish
Instructions
For the spice blend:
- Firstly, roast the cumin seeds, fenugreek seeds, and coriander seeds in a dry skillet over medium heat. Stir, until the spices are fragrant and the coriander seeds start to take on a golden colour, about 2-3 minutes. Remove from the heat.
- Then, transfer the seeds to a grinder along with the rest of the spice mix ingredients, and blend into a fine powder. Set aside.
For the Sweet Corn Curry:
- Warm oil in a saucepan or large skillet over medium-low heat and add onion and a pinch of salt. Then cook, and stir, until the onion is translucent, about 5-7 minutes.
- Stir in green chilli, garlic, and ginger, and cook for 1 minute more.
- Furthermore, add in the spice blend and stir. Cook until fragrant, about 30 seconds, then stir in the corn kernels and cook for 2 minutes.
- Stir in the tomato and ½ cup of the coconut milk. Bring it to a gentle boil, then reduce the heat back down to medium-low, and cover the pan. Simmer, stirring, until the tomatoes are well broken down.
- Lastly, uncover the pan and stir in the lemon juice and remaining coconut milk. Cook for another 2-3 minutes to warm the mixture. Season to taste with plenty of salt. Stir in half of the chopped fresh cilantro, and use the other half for garnishing on top.
Notes
- Use fresh ingredients: Fresh ingredients will always yield the best results. So try to use fresh corn, onion, garlic, and ginger if possible. If fresh corn is not available, frozen corn is a good substitute.
- Toast the spices: To bring out the flavour of the spices, toast them in a dry pan for a few seconds. Before adding them to the curry.
- Don't overcook the corn: Overcooked corn can become mushy and lose its flavour. Cook the corn until it is tender, but still has a slight crunch.
- Use full-fat cream: Full-fat cream will give the curry a rich and creamy texture. Avoid using low-fat or lite coconut milk, as it will not provide the same depth of flavour.
- Adjust the spiciness: The spiciness of the curry can be adjusted according to preference. If you prefer a milder curry, reduce the number of green chillies or remove the seeds. If you prefer a spicier curry, increase the number of green chillies or add some red chilli powder.
- Garnish with fresh coriander leaves: Adding fresh coriander leaves on top before serving will add a fresh flavour to the dish.
- Let the curry rest before serving: Allowing the curry to rest for a few minutes before serving will help the flavours develop.
