Corn Curry Recipe

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Corn curry recipe

I know that you all had a great Diwali, we had a very good one too. I must say in this festival season everyone had eaten so many sweets and fried snack. So now it is time for comfort and healthy food.

This corn curry is very easy and quick to make. Procedure to make delicious corn curry very simple. Just grind all gravy ingredients in grinder. Then sauté paste for few minutes then add corn and coconut milk and cook for few minutes. Then your corn curry is ready to serve. Isn’t it very quick and simple? But I must tell you that it tastes so good with paratha. This is my hubby’s fav curry. I had made it about a week ago for dinner. I served it with paratha and sliced onions on side. So let’s get started.

Adapted From – “Desi Khana the Best of Indian Vegetarian” by Tarla Dalal

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5 from 1 reviews
Corn Curry Recipe
Prep time
Cook time
Total time
Cuisine – Indian Recipe category – Main course Skill level – very easy/beginner
Yield: 2 Servings
For gravy –
  • • Cilantro leaves – ¾ cup
  • • Onion – ¼ of small or 2 tablespoons, sliced
  • • Desiccated coconut – ½ tablespoon
  • • Broken cashews – ½ tablespoon
  • • Garlic cloves – 2 large
  • • Ginger – ½ inch piece
  • • Green chilies – 3 or to taste **Notes
  • • Lemon juice – ½ teaspoon
Other ingredients –
  • • Oil – 3 teaspoons
  • • Cinnamon stick – 1 inch piece
  • • Cloves – 2
  • • Corn kernels – ¾ cup, boiled **Notes
  • • Coconut milk – ½ cup **Notes
  • • Salt – to taste
  • .............................................................................................................................................
**Notes –
  • Green chiliesamount of chilies is depends on how spicy you like. But keep in mind that this is the only which gives spicy flavor to the curry as we are not adding any dry spices.
  • Corn KernelsI have used frozen corn kernels. I had just defrosted it and microwave it (covered) for 4-5 minutes. If possible use fresh corn and boil it in microwave or stove top.
  • Coconut milkI have used thick coconut milk which is quite heavy. If you are using thin verity then use more (about ¾ -1 cup) according to your taste.
  1. Take all ingredients for gravy in grinder.
  2. Grind it into a smooth paste using little water.
  3. Heat the oil in pan on medium heat. Once hot add cinnamon stick and cloves. Let it cook for few seconds, you will get nice fragrance.
  4. Then add paste and cook it for 2-3 minutes.
  5. Cook it till all water part from paste evaporates.
  6. Then add boiled corn kernels. Mix well.
  7. Add coconut milk and water to adjust the consistency of gravy. Mix well.
  8. Cook it for 5 minutes uncovered with stirring in between. Then switch off the stove.
  9. Serve hot.
Additional Info
Taste – Creamy and medium spicy with flavors of coconut milk and coriander

Shelf life – Best served fresh but you can refrigerate is up to 3 days in air tight container after it cools completely. Even you can freeze it for 15 days.

Serving suggestions – 1) Serve with paratha or any Indian bread along with some sliced onion + few drops of lemon juice. 2) Serve with plain rice or Jeera rice.

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  1. Nargis says

    Hey kanan made this today, turned out like yummy korma :) i couldnt get ur shown thickness but added some cornflour. everyone like it at home, thanks, do upload more recipes like this keep going!!

    • Kanan says

      Thanks for you feedback. I will sure try my best to post more curry recipes.

      You did not get thickness of gravy because it depends on quality of coconut milk. if yours is thin coconut milk than mine then you might get different consistency.

    • Kanan says

      I have used sweet corn for this recipe as I don’t get regular one here in USA. You can use normal or sweet corn whichever you like.

  2. says

    I love your style of making sweetcorn curry. Thanks for sharing the recipe in such detail. I really get the confidence to cook from recipes which have lots of step by step details.