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

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rphel685

Yummy yogurt sauce for corn on the cob.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Gulf Breeze Cook
1
7/3/2013

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
8/25/2012

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