Spicy Indian Corn
This spicy Indian corn is the perfect accompaniment for almost any meal.
It’s that time of year again and I’m busy experimenting to decide what I’ll be serving around the Christmas holidays. Perhaps it’s a bit early but I like to experiment.
This is a recipe for spicy Indian corn I first made back when I started my blog in 2010 that I just came across again. I’m so glad I did as it is quite nice and so easy to make too. My recipe calls for chaat masala which is a slightly unique spice blend that is available at Indian grocers. You can also make it yourself if you have the right spices.
Today, however I decided to use try a curry powder. Curry powder is of course a lot easier to come by and it worked really well in my spicy Indian corn.
Whichever you decide to use, be sure to add it to taste. I recommend trying a teaspoon to start and then adding a bit more. The corn can take the extra flavour if you like it.
I learned this recipe at a local curry house which I used to frequent before it unfortunately closed down. It’s so simple and goes so well with a curry or even mixed with a little onion bhaji batter to make corn bhajis.
This simple spicy sweetcorn dish is served in India as street food. It’s simply served in a little bowl, hot to enjoy on its own or with whatever you want. It is now finding its way on to many British curry house menus.
If you like this recipe why not check out some similar ones:
Roasted Corn on the Cob
Roasted Chickpeas in Spices
Chickpea Curry
Kala Chana Curry
Samosa Chaat
International & UK Orders
Spicy Indian Sweetcorn
Ingredients
- 1 tablespoon butter
- 4 cloves garlic - finely chopped
- 1 inch ginger - finely chopped
- 1 - 3 green or red chillies of choice
- 1 teaspoon curry powder or chaat masala
- 1/2 teaspoon chilli powder
- 1 x 326g tin sweetcorn
- Salt and pepper to taste
- 3 tablespoons finely chopped fresh coriander
Instructions
- Melt the butter over medium high heat and then pour in the garlic, ginger and chopped chillies.
- Fry for about a minute until the garlic become soft.
- Add the curry powder or chaat masala along with the chilli powder and fry for a further 30 seconds or so.
- Now add the sweet corn and stir it around in the butter mixture until it is heated through.
- Season with salt and pepper to taste.
- Serve garnished with the fresh coriander.
Mike
Tuesday 18th of December 2018
Wow, I'm surprised this recipe doesn't have more reviews! I was looking for a quick and simple indian spiced veggie side dish, and this was great! I used a Penzeys curry spice, and for the chilis I used red and green Anaheim (frozen from my garden, tones down the spice level). Served alongside Tikka Masala with rice. Would definitely make again!
isaiah
Tuesday 30th of November 2021
Hello, my name is isaiah, I was wondering how much it serves?
Dan Toombs
Monday 14th of January 2019
Great to hear Mike. I'm really happy you like it.
Thank you, Dan