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About Corn and Coconut Masala
When I look for cooking something delicious, filling, and quick to make, sweet corn is one of my favorite ingredients. I always keep a bag of frozen sweet corn in my freezer and use it often to make curries, chaat, snack, and many other dishes. Corn and Coconut Masala is one such quick recipe that is flavorful and absolutely delicious. In addition, the recipe is straightforward, requiring only a few ingredients. You can have it as a side dish or healthy snack between meals. This quick recipe is light yet filling, vegan, healthy, and done in under 30 minutes. It is also great to serve as an appetizer. If your kids like corn, this makes a different and exciting afterschool snack.
Ingredients
Step by Step Directions
Making Coconut and Coriander Sauce
Take coconut, coriander leaves, and green chilis in a blender jar. Blend into a smooth paste, add 1-2 tablespoon of water if needed. Set the coconut and coriander sauce aside.
Making Corn and Coconut Masala
If you are using frozen corn, thaw them before using them in the recipe. Heat oil in a pan and add mustard seeds.
After mustard seeds start crackling, add cumin seeds.
Allow cumin seeds to sizzle, and then add corn. Mix well.
Add turmeric powder, salt, and one cup of water. Mix well and bring the mixture to a boil.
Simmer the corn gently over medium heat for 8-10 minutes, stirring occasionally.
Then add prepared coconut and coriander sauce and stir well.
Add garam masala powder, and add little water if it is required. Mix well.
Continue cooking for 4-5 minutes or until the sauce has thickened. Taste and adjust the seasonings if needed.
Squeeze some lime juice to taste if you prefer, and mix well. Turn off the heat.
Transfer the corn and coconut masala to a serving bowl and garnish with coriander leaves.
Serving Suggestions
Serve Corn and Coconut Masala hot or warm as you desire. It can also be served on its own as it is full of flavors. Or serve it as a side dish with another vegetable curry. This recipe is quick and straightforward, so it can easily be made as a healthy snack in between meals. Serve Corn and Coconut Masala as an appetizer or afterschool snack.
Helpful Tips
Use either frozen corn or fresh corn; this recipe is delicious in either way. You can add more coconut or less as per your taste preference. I highly recommend using fresh or freshly frozen coconut to make Corn and Coconut Masala. However, if it is not available to you, use unsweetened desiccated coconut instead. Garam masala brings lots of flavors to this dish. But if you do not want extra heat, skip it. This recipe can easily be halved or doubled as you need.
More Corn Recipes
Baby Corn Masala (No Onion No Garlic) / Baby Corn Curry Coconut Chutney / How To Make Coconut Chutney Black Bean and Corn Salad / Easy Black Bean Salad With Corn
