Name: Sweet Corn Curry Recipe {with Coconut Milk}
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ¾ cup Cilantro or coriander leaves (packed); 2 tablespoons Red onion (sliced); ½ tablespoon Desiccated coconut; ½ tablespoon Cashew nuts (Chopped); 2 large cloves Garlic; ½ inch Ginger; 2 Green chilies; ½ teaspoon Lemon juice; 1 tablespoon Oil; 1 inch Cinnamon stick; 2 Cloves; 1 cup Sweet corn kernels ((boiled)); ½ cup Coconut milk ((Thick)); ½ cup Water (or as needed)

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This sweet corn curry is creamy, medium spicy, comforting and full of flavors! Made with an abundance of fresh sweet corn that is simmered into cilantro, onion, coconut milk gravy. Truly this corn curry is too hard to resist and can be enjoyed not only in summer but all year long.

Sweet Corn Curry in a bowl with paratha and sliced onion on the side.

This sweet corn curry is very EASY and QUICK to make. Just grind the ingredients for the gravy, saute for some time. Add coconut milk and boiled corn kernels. Cook for a few minutes and you are done.

If you are regular here than you might know by now that I am a corn lover. I mean REAL corn lover. You will find many corn recipes on the blog.

I usually buy a big pack of corn cobs from the Costco and during the summer season, I buy it from our local farms. With half of the portion, I just boil them in cooker/instant pot and keep in the fridge for snacking. With rest, I make different recipes for breakfast or meal.

Apart from this curry, I also make corn capsicum curry which has onion tomato gravy and Corn palak gravy which has spinach gravy.

Step By Step Photo Instructions:

1) If using fresh corn cobs then boil into the pressure cooker for 2-3 whistles and then remove the kernels.
If using canned corn kernels, drain out all the liquid completely.
If using frozen corn then need to boil them in microwave, pressure cooker or boiling water. Keep in mind that frozen kernels take less time to cook compared to the fresh one.

2) Take all ingredients listed for making a paste (coriander leaves, onion, coconut, cashews, ginger, garlic, green chilies, and lemon juice) in the grinder.

3) Grind it into a smooth paste using little water.

4) Heat the oil in a pan on medium heat. Once hot add cinnamon stick and cloves, saute for a few seconds and you will get a nice aroma of the spices.

5) Then add prepared paste and salt.

6) Cook for 5 minutes or until it becomes thick.

7) Then add boiled corn kernels. Mix well.

8) Add coconut milk and water to adjust the consistency of gravy. Mix well.

9) Simmer for 5 minutes uncovered with stirring in between. Then switch off the stove.

Serving Ideas:

Serve this sweet corn curry with roti (phulka) or tawa paratha. On the side have onion lachha and chaas.
Alternately, to make the light and quick meal serve with plain steamed rice with the side of kachumber salad.

Corn curry with paratha and sliced onions.

Did you try this sweet corn curry recipe? I’d love to hear about it! Leave a review in the comment section below.