indian-style-corn-on-the-cob-in-onion-and-yogurt-sauce

Indian-Style Corn on the Cob in Onion and Yogurt Sauce

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
rphel685
Recipe by  rphel685

“Yummy yogurt sauce for corn on the cob.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.
  2. Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.
  3. Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.

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Reviews (2)

Rate This Recipe
Gulf Breeze Cook
1

Gulf Breeze Cook

Prepared this precisely as written, except that I couldn't find my Indian chili powder and had to substitute cayenne. We think it has at least as good an Indian flavor/savor as anything you'll find on most Indian restaurant menus. (Just needs a pinch of salt.) The method for preparing the corn is unique so far as I know, and really adds to the dish. The only drawback is that fresh curry leaves aren't readily available, and they add noticeably. One word of caution: if a corn kernel becomes detached, it becomes a little bomb waiting to fire hot oil all over the place. Cook this outdoors if possible.

Allison
0

Allison

This was absolutely delicious! The sauce tastes great with corn. It was pretty easy to make and very tasty!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 162 cal
  • 8%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 29.1 g
  • 9%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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