Just got this summer’s first corn cobs. They are the ultimate delight of summer and I have always been the fan. Today, let us turn these sweet corn into a delicious sweet corn masala curry.
The corn masala is a creamy and cheesy curry with a hint of earthy cumin and a mild kick of chili. It is a warm and comforting curry that you would like to make all summer.
Do not mistake to assume that it is an all sweet curry. It has the perfect balance of flavor.
Let us understand How??
- This recipe uses a combination of fresh and frozen corn so that the sweetness from the fresh corns does not become overpowering.
- Judiciously made the choice of Cheddar cheese. It has the perfect flavor and saltiness to balance the sweetness of the sweet corns.
- Hung curd gives the much-needed tartness to the gravy.
- Tomato paste becomes the base of the curry.
- Corn and cashew paste gives sweetness and creaminess.
- Paneer further makes it creamy and cheesy.
- Whole red chili gives the much-needed kick.
- Cumin gives the smoky and earthy flavor.
Why make this corn masala curry
- The best recipe to use these summer delights: sweet corns.
- Unique curry recipe to impress.
- It can be easily made vegan.
- Perfect main course recipe.
- A great accompaniment for naan, roti or rice.
How to choose the corns for the Sweet corn masala curry
Use a combination of fresh and frozen corn. Using only fresh corn will make it very sweet. The sweetness of corn will overpower all the condiments. And if using only frozen corn, the curry will lack the freshness from the fresh sweet corns. That is why I recommend using fresh and frozen in equal proportion. Avoid the super sweet corns if you do not want a very sweet curry.
Yellow or white sweet corn? It just doesn’t matter.
Choose any organic non-Gmo corn variety and type depending on your taste and availability.
Spices and condiments used in the Sweet corn masala curry
I am using 2 whole chilis in this recipe to give some kick. Choose the chili according to your heat tolerance.
I like to use shallots in the corn masala recipe. Shallots give a milder flavor and almost melts on caramelization in the curry. Onions can be slightly overpowering in delicate and creamy curries like this one. So, if possible, use shallots.
I like to use tomato paste in my recipes so that they come out the same each and every time. The fresh tomatoes have their own charm, but their flavor highly varies with the season, now that everything is grown year-round. In case of non-availability of tomato paste, 3 fresh tomatoes can be pureed and used. The recipe made using the fresh tomato may look pale but should not be much of a compromise on taste buds.
If one is contemplating to compensate for the color that tomato paste imparts to the gravy, use Kashmiri chili powder. Kashmiri chili powder is a mild chili that gives a beautiful deep orange color to the curry.
I have used very few spices in this recipe. I did not want to overpower the freshness and flavor of the sweet corns.
( For any kind of replacement or substitution, check out the recipe notes.)
The corn masala is a must-try creamy and cheesy curry with a hint of earthy cumin.
Do give this one a try, and trust me, it will visit your dinner table regularly.
Sweet corn masala curry
- 1 medium-sized fresh corn about 1 cup kernels
- 1 cup Frozen Sweet Corn kernel
- 3 tablespoon Oil
- 1 teaspoon Cumin seeds
- 2 Whole red chili split in two
- 1 cup Shallots finely chopped
- 1 tablespoon Ginger paste
- 2 tablespoon Tomato paste
- 7-8 Cashew Nuts soaked in hot water
- 1 tablespoon Hung curd
- ¼ cup Paneer grated
- ¼ cup Cheddar cheese grated
- 1 teaspoon Turmeric
- 1 teaspoon Chili powder Kashmiri chili
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- Remove the corn kernels from the corn cob. It should be roughly around 1 cup.
- Thaw the frozen corn kernels.
- Finely chop shallots.
- Soak 7 -8 cashew kernels in hot water for 20 minutes.
- To a blender, add half of the fresh corn kernels and soaked cashew nuts. Add 2-3 tablespoons of water to blend it to form a smooth paste.
- Add ¼ cup of water to the tomato paste and mix well to form a uniform paste.
- Finely grate Paneer and Cheese. Set aside.
- In a pan heat oil. Add cumin seeds and split the whole red chili into two before adding. As the seeds start to brown and the earthy aroma starts to fill your kitchen, go on and add the chopped shallots.
- Start to sauté the shallots.
- Add the ginger paste or grated ginger. Stir and sauté with the shallots till they start to change color to a golden brown.
- Now reduce the flame to low and add all the powdered spices. Give them a quick mix and add 3 tablespoons of water. ( keep the heat low as the powdered spices burn very quickly)
- Now add the tomato paste and cook for 3-4 minutes on medium heat. Stirring in between.
- When the tomato paste is cooked and starts to leave the oil to the sides of the pan, go ahead and add the corn and cashew paste to the pan.
- Cook covered on medium flame 5-6 minutes while stirring in between to prevent sticking to the bottom of the pan. Add ¼ cup of water if needed.
- Now put the hung curd. Mix and let it melt into the gravy.
- Transfer both types of the corn kernel to the pan. Mix well and add 1 to 1 ½ cup of water depending on how thick or thin you want the curry to be.
- Cook covered at medium flame for 5-8 minutes. Keep stirring regularly in between.
- When done, turn off the flame and add the cheese and paneer. Mix well and serve hot.
- Whole cumin can be replaced with an equal quantity of powdered cumin. Add cumin powder at the end of the preparation and mix well.
- Skip the whole chili if you are heat sensitive.
- Replace shallots with an equal quantity of white onions.
- Use 3 medium-sized pureed tomatoes in place of tomato paste.
- Use ¼ cup of full-fat yogurt to replace hung curd.
- Use fresh Mexican style cheese Queso Fresco to replace Paneer.