Make Ahead

Corn in a spicy sauce of yoghurt, curry leaves, grated coconut and toasted red chillies

August 19, 2010
0 Ratings
  • Serves 4
Author Notes

Walking around NY, one can’t help but notice all the ‘corn’ sold at the various fruit and vegetable stands.
As a child, I loved corn, but in recent years, our dear friend has taken quite a beating for featuring in pretty much everything we eat and drink and turned many of us into corn-o-phobes. Of course, it is no surprise that I have used very little corn in my cooking and my imagination does not stretch beyond boiling or grilling it.
Last week, I took a brief trip down memory lane and remembered a dish my brother and I used to love as children. This dish changed the status of corn on the cob as a side dish to that of a main course. It was a succulent corn dish that had been cooked in a zesty sauce of yoghurt, curry leaves, toasted and whole dried red chilies and grated that’s amore.
Indian Globetrotter

What You'll Need
  • 4 corn on the cobs
  • 16-18 curry leaves
  • 3 tablespoons grated (desicated)Coconut
  • 1 cup beaten yoghurt
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin
  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic
  • 1 15 oz can of crushed tomatoes
  • 2 whole dried red chilli’s
  • Salt
  • 1 teaspoon turmeric
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala
  • 1/4 cup olive oil
  • 4 tablespoons heavy cream
  • Handful cilantro
  1. Cut each cob into 4 pieces so that you have about 16 pieces. The most effective way to do this is to place the sharp part of your knife on the cob, keeping your hand steady, wack (for want of a better word) the knife with a rolling pin. It will go straight through.
  2. Heat the pan and add the oil
  3. After a couple of minutes, add your mustard seeds, cumin seeds and whole dried chilies and turn heat to medium/ high
  4. As you begin to hear a sizzling and popping sound, swiftly add your ginger and garlic (you don’t want to burn the seeds) and cook until golden
  5. Give your tomatoes a quick whizz in the blender to avoid chunks of tomatoes. Add to frying pan and cook for 5-7 minutes until you see oil specs emerge
  6. Add your curry leaves and stir in your beaten yoghurt (to avoid yoghurt lumps from forming)
  7. Season with salt, chilli powder, turmeric and cook a further couple of minutes
  8. As the mixture turns from a milky orange to a deep orange and the oil begins to separate from the mixture, add the corn and cook for 10 minutes. The kernels will develop a deep yellow color
  9. Add the coconut, cream and garam masala and toss all the ingredients thoroughly together for 2 minutes
  10. Remove from heat and sprinkle with cilantro
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  • borntobeworn
  • pauljoseph
  • lapadia
  • Sagegreen
  • SallyCan

5 Reviews

borntobeworn July 31, 2011
I made this tonight (fresh tomatoes, fresh chilles) and it was to-die-for! Restaurant worthy and going into the regular rotation of our favs! Well done and THANKS!
pauljoseph September 1, 2010
I love recipes like this - simple, quick and delicious

lapadia August 20, 2010
Sagegreen August 19, 2010
Ditto. And I love the way you arranged the corn!
SallyCan August 19, 2010
This looks divine~thanks for sharing it!