Corn and Coconut Masala is perfect and quick to serve as a side dish or a snack. The recipe is simple and easy to make, but it is high on flavors. This delicious and vegan dish consists of sweet corn cooked in coconut and coriander sauce with some spices.
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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
- Corn: I have used frozen sweet corn for this recipe. But fresh corn kernels can also be used. If using frozen corn, thaw it for quick cooking.
- Coconut: Because I do not have easy access to fresh coconut, I have used freshly frozen coconut for the recipe. And in my opinion, using fresh or freshly frozen coconut provide the best flavors. However, if you do not have access to any of these, use unsweetened desiccated coconut instead.
- Coriander Leaves: I love adding coriander leaves to this recipe for a beautiful color and earthy flavors. But if you want to skip, just grind coconut and green chilis to make a sauce.
- Green Chili: Add green chilis as per your taste to make the sauce. I have used only one small green chili to make the corn and coconut masala mildly spicy.
- Garam Masala Powder: It adds authentic Indian flavors to this dish. However, you can skip this masala and keep your recipe mild and simple.
- Lime Juice: It adds a slight tang to the plate. You can squeeze lime juice into the whole dish and serve or serve corn and coconut masala with lime wedges. Also, add lime juice as per your taste preference.
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
You May Also Like
- 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
Recipe Card
Corn and Coconut Masala / Corn with Coconut and Coriander
Corn and Coconut Masala is flavorful, delicious, healthy, easy to make, and light yet filling.
Ingredients
For Coconut and Coriander Sauce
- 40 g fresh coconut (about ⅓ cup)
- ¼ cup fresh coriander leaves
- 1-2 green chilis roughly chopped
- 1-2 tablespoon water if needed
For Corn and Coconut Masala
- Prepared coconut and coriander sauce
- 500 g (about 3 cups) fresh or frozen sweet corn (I have used frozen)
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- Salt to taste
- ½ teaspoon garam masala
- 1 cup water or as required
- Lime juice to taste (optional)
Instructions
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 salt, turmeric powder, 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.
- 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.
Notes
- Corn: I have used frozen sweet corn for this recipe. But you can also use fresh corn if you prefer.
- Coconut: I highly recommend using fresh or freshly frozen coconut. But if you do not have fresh coconut, use unsweetened desiccated coconut instead.
- Coriander Leaves: It brings great flavor to the dish; use coriander leaves as fresh as possible.
- Green Chili: I have used only one small green chili to make the corn and coconut masala mildly spicy. But add more green chilis if you like your dish spicy.
- Garam Masala Powder: It adds authentic Indian flavors to this dish. However, you can skip this masala and keep your recipe mild and simple.
- Lime Juice: It adds a slight tang to the plate. You can squeeze lime juice into the whole dish and serve or serve corn and coconut masala with lime wedges. Also, add lime juice as per your taste preference.
- Scaling: This recipe can easily be halved or doubled.
Nutrition (Approximate Values)
Calories : 193kcalCarbohydrates : 29gProtein : 5gFat : 9gSaturated Fat : 6gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gSodium : 42mgPotassium : 324mgFiber : 5gSugar : 7gVitamin A : 400IUVitamin C : 9mgCalcium : 9mgIron : 1mg
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