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 Recipe
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.
How to make corn curry recipe?
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. 
Meal Idea with Corn Gravy:
- 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.
Check out more corn recipes
Corn pakoda // Corn chaat // Corn pulao // Corn sandwich
Sweet Corn Curry Recipe {with Coconut Milk}
Ingredients
to grind into paste:
- 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
for corn curry recipe:
- 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
Instructions
Preparation:
- 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.
- Take all ingredients listed for making a paste (coriander leaves, onion, coconut, cashews, ginger, garlic, green chilies, and lemon juicin the grinder and make a smooth paste using little water.
Making corn curry recipe:
- 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.
- Then add prepared paste and salt.
- Cook for 5 minutes or until it becomes thick.
- Then add boiled corn kernels. Mix well.
- Add coconut milk and water to adjust the consistency of gravy. Mix well.
- Simmer for 5 minutes uncovered with stirring in between.
- Then switch off the stove.
Nutrition
Adapted From Tarla Dalal's Recipe
Once again, your recipe made for a delicious meal. I interpreted "3/4 cilantro" to mean 3/4 cup, and it worked well that way. Thank you!
yes it is 3/4 cup of cilantro. I have updated that.
Glad to know that it came out good.
Wonderful.
Thanks Krishna
Can we use regular milk instead of coconut milk?
If regular milk is used then flavors will be totally different.