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

Corn on the cob is pan-fried until golden brown and served in an Indian-inspired yogurt curry sauce made with plenty of onion and ginger.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 162 Calories

Ingredients

• 1 cup plain yogurt
• ½ teaspoon white sugar
• ½ teaspoon ground turmeric
• ½ teaspoon chili powder
• ½ teaspoon cumin seeds
• ¼ cup vegetable oil for frying
• 1 onion, coarsely chopped
• 4 ears corn on the cob, husks and silk removed
• 2 cloves garlic, coarsely chopped
• 6 fresh curry leaves, or more to taste (Optional)
• 1 (2 inch) piece fresh ginger, peeled and coarsely chopped

Recipe Instructions

Step 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.

Step 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.

Step 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.