Sweet Corn Curry

An easy Indian inspired curry with seasonal summer produce.


  • 2 tablespoons of sunflower oil
  • 1 chopped sweet yellow onion
  • 1 chopped jalapeño
  • 2 chopped plum tomatoes
  • 4 cups of cooked sweet corn kernels (between 4-6 shaved cobs)
  • 1 can of full-fat coconut milk

*You can use either your favorite Indian spice blend or the one I created below for this curry dish!

Spices: (¼ teaspoon of each) 

  • Smoked paprika
  • Cinnamon
  • Cumin
  • Turmeric
  • Curry powder
  • Garam masala
  • Cayenne pepper
  • Ground coriander
  • Ground ginger
  • Garlic powder
  • Onion powder
  1. Add spices directly to oil and heat until shimmering.
  2. Add chopped onion, jalapeño, and tomatoes. Cook down until tomatoes become a thick sauce.
  3. Meanwhile, boil corn on the cob. Once cooked, shave the cob with a serrated knife into a separate bowl.
  4. Add the shaved corn into the curry pot. Take curry off the heat, and add coconut milk.
  5. Pour curry over cooked rice (I personally love brown rice) and topped with a little chopped cilantro.

*If you need a guide on how to cook rice, click here.

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