This craving for Indian sweet corn has me thinking about sunny days and quick bites. I want kernels that pop with sweetness and a hint of spice. I pulled together 30 Indian sweet corn recipes that are simple yet delicious. You can use fresh corn on the cob, frozen kernels, or leftovers you already have. These ideas prove corn can shine as a snack, a side, or a light meal.
This post grew from a simple wish to help you cook with corn in ways that feel bright and doable. If you love Indian flavors and want meals that come together fast, this one is for you. I put together recipes that use easy pantry items, bold spice blends, and a touch of sweetness to keep every bite lively.
If you cook for family or friends, or you are feeding yourself after a long day, you will find something here. If you care about vegetarian dishes, affordable ingredients, and meals that freeze well, this is for you.
Here is what you will get. Thirty recipes in one place that cover snacks, sides, and light meals. Each recipe uses simple steps, clear instructions, and kitchen-friendly tweaks. You will learn pairings like corn with curry leaves and lime, chili, coconut, or roasted spices. Expect practical ideas like roasted corn chaat, corn pulao, corn fritters, and creamy corn curry.
You’ll gain a toolbox for making corn taste Indian in more ways. You will learn how to pick corn at peak, prep kernels, adjust spice level, and store leftovers for later. The sizzle of mustard seeds in hot oil, the scent of fresh curry leaves, the bright zing of lemon will greet you as you cook.
Ready to cook? Grab a cob, slice, and start with a simple crunch of roasted corn with butter and chili. Then dive into these ideas and make corn a star on your plate.
1. Spicy Corn Fritters (Bhutte Ka Kees)
Want a quick, spicy snack that crowds love? Spicy Corn Fritters, Bhutte Ka Kees, are a perfect pick. They mix sweet corn with gram flour and a handful of spices. The batter stays soft inside, and the outside turns crisp.
Ingredients:
– 2 cups sweet corn, grated
– 1 cup besan (gram flour)
– 1 green chili, finely chopped
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 1 tablespoon coriander leaves, chopped
– Salt to taste
– Oil for frying
Instructions:
1. In a large bowl, mix grated corn, besan, chili, cumin seeds, turmeric, coriander leaves, and salt.
2. Stir in just enough water to form a thick batter that holds its shape.
3. Heat oil in a skillet over medium heat until it shimmers.
4. Drop spoonfuls of batter and press gently to shape round fritters.
5. Fry until golden on both sides, about 2–3 minutes per side.
6. Drain on paper towels and serve hot with green chutney or yogurt.
Tips:
– Adjust the heat by adding more or less green chili.
– For a lighter version, bake at 200°C (390°F) for 20–25 minutes, flipping once.
– If you use frozen corn, thaw and drain well.
FAQs:
– Can I use frozen corn? Yes, thaw and drain before using.
– How should I store leftover batter? Refrigerate and use within a day.
2. Corn and Cheese Balls
Looking for a snack that’s quick, kid-friendly, and tasty? Corn and Cheese Balls turn sweet corn into melty, golden bites with a crisp outside. They come together in about 35 minutes and freeze well for later.
Here is why you should try them:
Recipe Overview:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 15 minutes
– Total Time: 35 minutes
– Calories: Approximately 300 per serving
Nutritional Information:
– Carbohydrates: 33g
– Protein: 10g
– Fat: 16g
– Fiber: 2g
Ingredients:
– 1 cup sweet corn, boiled
– 1 cup grated cheese (cheddar or mozzarella)
– 1/2 cup breadcrumbs
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Oil for frying
Instructions:
1. In a bowl, mix the boiled corn, cheese, breadcrumbs, chili powder, salt, and pepper until they hold together.
2. Scoop and roll the mixture into small balls.
3. Heat oil in a pan over medium heat.
4. Fry the balls until the outside is crisp and the inside is gooey, about 3–4 minutes per side.
5. Drain on paper towels and serve warm with ketchup or a dipping sauce of your choice.
Tips:
– For a lighter option, bake at 375°F until golden, brushing each ball with a little oil.
– Swap cheeses or add minced herbs like cilantro or parsley for fresh flavor.
FAQs:
– Can I make these ahead? Yes. Mix and form, then refrigerate before frying. You can also freeze formed balls and fry later.
– What dips pair well? Ranch, BBQ, or sweet chili sauce add a tasty twist.
3. Corn Chaat
Corn Chaat brings the energy of a busy street stall into your kitchen. Sweet corn pairs with tangy lime, a pinch of chaat masala, and fresh veggies for a bright, crunchy bite. You can tailor it to what you have on hand. It makes a quick snack or a lively party starter.
Here is why this works for you
It blends simple ingredients into a flavorful bowl in minutes. The lime adds zippy brightness, while pomegranate seeds give a pop of sweetness and color. It’s easy to customize with extra veggies or heat, so you can make it just right for you.
Recipe Overview:
– Servings: 2
– Prep Time: 10 minutes
– Cook Time: 0 minutes
– Total Time: 10 minutes
– Calories: Approximately 150 per serving
Nutritional Information:
– Carbohydrates: 20g
– Protein: 4g
– Fat: 5g
– Fiber: 3g
Ingredients:
– 1 cup sweet corn, boiled
– 1/2 onion, finely chopped
– 1/2 tomato, diced
– 1/4 cup pomegranate seeds
– 1 teaspoon chaat masala
– Juice of 1 lime
– Salt to taste
Instructions:
1. In a mixing bowl, add the boiled corn, onion, tomato, and pomegranate seeds.
2. Sprinkle chaat masala, lime juice, and salt over the mixture.
3. Toss everything together until well combined.
4. Serve chilled or at room temperature, garnished with extra pomegranate seeds if you like.
Tips:
– Add chopped cucumber or bell pepper for extra crunch.
– Adjust the level of spices to your taste.
FAQs:
– Can I use frozen corn? Yes, just thaw it before use.
– Is it gluten-free? Yes, all the ingredients are naturally gluten-free.
4. Sweet Corn Soup
Sweet corn soup brings a warm hug in a bowl. You get a creamy, comforting flavor that tastes like summer corn and soft herbs. It cooks in under 30 minutes, so you can treat yourself even on busy nights. You can tweak it to suit your pantry and your diet.
Here is why you should cook it
– Fast and cozy for chilly evenings
– Creamy texture with little effort
– Easy to make vegan or dairy-free
– Perfect with crusty bread or a light side salad
Ingredients
– 2 cups sweet corn, boiled
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup cream (or coconut milk for dairy-free)
– Salt and pepper to taste
– Fresh coriander for garnish
Instructions
1. In a large pot, sauté onion and garlic until soft and translucent.
2. Add the corn and vegetable broth; bring to a gentle boil.
3. Reduce heat and simmer about 15 minutes.
4. Blend the soup with an immersion blender until smooth.
5. Stir in the cream, then season with salt and pepper.
6. Garnish with coriander before serving.
Tips
– For a little heat, add a pinch of red chili flakes.
– Croutons or toasted pearls of corn add extra texture.
FAQs
– Can I freeze this soup? Yes. Store in an airtight container for up to 3 months.
– How can I make it vegan? Use coconut milk or silken tofu instead of cream.
5. Corn and Spinach Paratha
You want a tasty, healthy corn and spinach paratha you can make any day.
Corn brings sweetness and crunch, spinach adds greens.
The paratha is colorful and pairs with yogurt or pickle.
This dish is simple, filling, and quick.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Calories: Approximately 220 per serving
Nutritional Information:
– Carbohydrates: 32g
– Protein: 6g
– Fat: 8g
– Fiber: 5g
Ingredients:
– 1 cup boiled sweet corn
– 1 cup chopped spinach
– 2 cups whole wheat flour
– 1 teaspoon cumin powder
– Salt to taste
– Water as needed
– Oil for cooking
Instructions:
1. Mix corn, spinach, flour, cumin, and salt in a bowl.
2. Add water slowly until you get a soft dough.
3. Divide into four parts and roll each into a circle.
4. Cook on a hot skillet until golden, brushing with a pinch of oil.
5. Serve warm with yogurt or pickles.
Tips:
– Knead until the dough is smooth for soft parathas.
– Add onions or extra spices for more flavor.
FAQs:
– Can I freeze these parathas? Yes. Layer with parchment and seal in an airtight container.
– What goes well with them? Raita, chutney, or a simple side dish.
6. Corn Curry
Craving a cozy curry that centers sweet corn? This corn curry brings warmth with a creamy sauce. It blends corn with tomatoes, coconut milk, and warm spices. It’s quick to make and pairs perfectly with rice or naan.
Here is why this curry works for busy nights:
– Simple ingredients you likely have at home
– A creamy texture that feels indulgent without heavy fuss
– Ready in about 30 minutes
Ingredients:
– 2 cups sweet corn, boiled
– 1 onion, finely chopped
– 2 tomatoes, pureed
– 1/2 cup coconut milk
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– Salt to taste
– Oil for cooking
1. Heat oil in a pan and toss in cumin seeds until they splutter.
2. Add chopped onions and sauté until golden brown.
3. Stir in the pureed tomatoes and cook for 5 minutes.
4. Add the boiled corn, coconut milk, garam masala, and salt. Stir well.
5. Simmer for about 10 minutes, allowing flavors to meld.
6. Serve hot with rice or naan.
Tips:
– For a spicier version, add green chilies during the onion sauté.
– Top with fresh coriander for a bright finish.
FAQs:
– Can I use frozen corn in this recipe? Yes, frozen corn works perfectly well.
– How long will leftovers last? Store in an airtight container for up to 3 days in the refrigerator.
7. Corn and Pea Pulao
You want a tasty, fast meal that’s easy to clean up. Corn and Pea Pulao fits that need. It blends sweet corn with green peas, warm spices, and fluffy basmati rice in one pot. It tastes good and travels well in lunch boxes. It’s ready in about 30 minutes.
Ingredients:
– 1 cup basmati rice
– 1 cup sweet corn, boiled
– 1 cup green peas
– 1 onion, sliced
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– Salt to taste
– 2 tablespoons oil
– 2 cups water
Instructions:
1. Rinse the rice until the water runs clear. Soak for 15 minutes.
2. In a pot, heat oil and add cumin seeds until they crackle.
3. Sauté onions until golden brown.
4. Add the drained rice, corn, peas, garam masala, and salt. Stir gently.
5. Pour in 2 cups water and bring to a boil.
6. Cover and simmer on low heat for 15 minutes until the rice is cooked.
7. Fluff with a fork and serve hot.
Tips:
– Add chopped carrots or bell peppers for color.
– Serve with a cool raita to balance the spices.
8. Corn Salad with Lemon Dressing
Want a bright, healthy side for hot days? This Corn Salad with Lemon Dressing fits the brief. It brings together sweet corn, crisp peppers, and a lively lemon zing. You can whip it up in 15 minutes for four servings. No stove needed—just a quick chop and a light toss.
Here is the complete recipe you can follow.
Overview
– Servings: 4
– Prep Time: 15 minutes
– Total Time: 15 minutes
– Calories: about 160 per serving
Nutritional Information
– Carbohydrates: 24g
– Protein: 5g
– Fat: 6g
– Fiber: 4g
Ingredients
– 2 cups sweet corn, boiled
– 1 bell pepper, diced
– 1 cucumber, diced
– 1/4 red onion, finely chopped
– Juice of 1 lemon
– Salt and pepper to taste
Instructions
1. In a large bowl, combine the boiled corn, bell pepper, cucumber, and red onion.
2. Drizzle with lemon juice and season with salt and pepper.
3. Toss until everything is evenly coated.
4. Chill briefly and serve as a refreshing side dish.
Tips
– Crumble feta for a tangy twist.
– For extra crunch, add toasted nuts or seeds.
FAQs
– Can I use canned corn? Yes, just drain and rinse before using.
– How long can I keep this salad? Best eaten fresh, but it can be stored for 1 day.
9. Corn Pakoras
Craving a snack that stays crispy from bite to finish? Corn Pakoras fit the bill. These little fritters are golden and crunchy, kissed with chickpea flour. They pair perfectly with tea on a rainy day or as a fun starter at a casual gathering. You can toss them together quickly and serve them hot for the best crunch.
Ingredients
– 1 cup sweet corn, mashed
– 1 cup chickpea flour (besan)
– 1 onion, thinly sliced
– 1 green chili, finely chopped
– 1 teaspoon turmeric powder
– 1 teaspoon cumin seeds
– Salt to taste
– Oil for frying
Instructions
1. In a bowl, mix mashed corn, besan, onion, green chili, turmeric, cumin, and salt.
2. Add water a little at a time until you have a thick batter.
3. Heat oil in a deep pan over medium heat.
4. Drop spoonfuls of batter into the oil and fry until they turn golden brown.
5. Drain on paper towels and serve with mint chutney.
Tips
– Make sure the oil is hot before you start frying.
– Serve right away for the best crunch.
FAQs
– Can I bake these pakoras? Yes, but the texture will be different.
– How can I make them spicier? Add more green chilies or a pinch of red chili powder.
10. Sweet Corn Pudding
Craving a dessert that is creamy and simple? Sweet corn pudding fits the bill for you and is a favorite in Indian sweet corn recipes. It lets corn shine with coconut milk for a gentle, tropical note. You can serve it warm for comfort or chill it for a light, crowd-pleasing finish.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: Approximately 210 per serving
Nutritional Information:
– Carbohydrates: 35g
– Protein: 4g
– Fat: 8g
– Fiber: 2g
Complete Recipe Details:
Ingredients:
– 1 cup sweet corn, boiled
– 1 cup coconut milk
– 1/4 cup sugar
– 2 tablespoons cornstarch
– 1/2 teaspoon vanilla essence
1. Blend the boiled corn to a smooth puree.
2. In a saucepan, whisk coconut milk, sugar, and cornstarch.
3. Heat gently, stirring until the mixture thickens.
4. Add the corn puree and vanilla, then mix well.
5. Pour into four bowls.
6. Chill for at least 2 hours, or enjoy warm for a custard-like texture.
– Top with toasted coconut flakes for extra crunch.
– Use full-fat coconut milk for a richer mouthfeel.
FAQs:
– Can I use frozen corn? Yes, thaw before blending.
– How long can this pudding be stored? Up to 3 days in the fridge.
11. Corn and Coconut Curry
Craving a cozy curry that bursts with sweet corn and creamy coconut? Corn and Coconut Curry pairs bright corn with rich coconut milk for a sunny, tropical feel. It cooks fast and stays friendly for weeknights. You can serve it over rice or with warm naan for a complete meal.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: Approximately 250 per serving
Nutritional Information:
– Carbohydrates: 30g
– Protein: 6g
– Fat: 10g
– Fiber: 4g
Ingredients:
– 2 cups sweet corn, boiled
– 1 cup coconut milk
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– Salt to taste
– Oil for cooking
Instructions:
1. Heat oil in a pan. Add chopped onion and minced garlic. Sauté until soft and fragrant.
2. Stir in curry powder. Cook for about a minute to bloom the spices.
3. Add boiled corn and coconut milk. Stir well to coat the corn.
4. Season with salt. Simmer for 10 minutes to thicken the sauce.
5. Serve hot with rice or naan.
Tips:
– Fold in spinach or kale after cooking for extra greens.
– Tweak heat with a pinch of chili powder.
FAQs:
– Can I make it ahead of time? Yes, store in the fridge for up to 3 days.
– What can I substitute for coconut milk? Use almond milk or cashew cream for a lighter or different flavor.
Dive into a bowl of warmth with Corn and Coconut Curry! Ready in just 30 minutes, this sweet corn recipe brings a tropical twist to your weeknight meals. Cozy up to comfort that’s quick, healthy, and absolutely delicious!
12. Corn and Vegetable Cutlets
You want a snack that kids love and you can make in minutes. Corn and Vegetable Cutlets fit that need. They blend sweet corn with soft veggies for a bright bite. Perfect as an appetizer or a tea-time treat, they stay crispy on the outside and tender inside.
Here is why this corn cutlets recipe works for you. It is easy to scale, friendly to busy days, and full of flavor. You can fry them for a classic crunch or bake them for a lighter finish. You’ll get a tasty, kid-approved dish that travels well as a snack.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Calories: About 180 per serving
Ingredients:
– 1 cup boiled sweet corn
– 1 potato, boiled and mashed
– 1/2 cup mixed vegetables (carrots, peas, etc.)
– 1 teaspoon garam masala
– Salt to taste
– 1/2 cup breadcrumbs
– 2 tablespoons chopped coriander (optional)
– 2 tablespoons oil for frying (or spray oil for baking)
Instructions:
1. In a bowl, mix mashed potato, corn, vegetables, garam masala, salt, and coriander.
2. Shape the mix into flat patties.
3. Coat each patty with breadcrumbs.
4. For frying: heat a thin layer of oil in a skillet and cook patties until both sides are golden.
5. For baking: preheat to 200°C (400°F). Place patties on a lined tray, spray lightly with oil, and bake 15–20 minutes, turning once.
6. Serve hot with mint chutney or tomato sauce.
Tips:
– Bake for a lighter option, or air-fry for extra crispness.
– Add finely chopped onions or bell peppers for more zing.
– If the mix feels loose, toss in a little extra breadcrumbs.
FAQs:
– Can I freeze these cutlets? Yes. freeze before frying; you can fry or bake from frozen.
– What dips pair well? Mint chutney or tamarind sauce both taste great.
Snack time made easy! Corn and Vegetable Cutlets are the perfect blend of crispy and tender, ensuring every bite is a flavor-packed adventure your kids will love!
13. Sweet Corn and Tomato Salsa
Are you looking for a quick, tasty dip for any gathering? Sweet Corn and Tomato Salsa comes together in minutes. The corn’s sweetness meets the tang of tomato, lifted by lime and cilantro. It pairs with tortilla chips or tops grilled meat, chicken, or fish. You can whip this up in about 10 minutes for four servings.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 0 minutes
– Total Time: 10 minutes
– Calories: Approximately 120 per serving
Nutritional Information:
– Carbohydrates: 23g
– Protein: 3g
– Fat: 4g
– Fiber: 3g
Ingredients:
– 1 cup sweet corn, boiled or grilled
– 1 cup tomatoes, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup cilantro, chopped
– Juice of 1 lime
– Salt to taste
– 1/2 jalapeño, minced (optional)
Instructions:
1. In a bowl, mix corn, tomatoes, onion, and cilantro.
2. Stir in lime juice, jalapeño if using, and salt.
3. Toss until well combined.
4. Let the salsa rest 5–10 minutes so flavors blend.
5. Serve with tortilla chips or as a topping for grilled dishes.
Tips:
– Omit the jalapeño or remove seeds for a milder salsa.
– Chill briefly to make the flavors pop.
FAQs:
– How long can I store this salsa? Best enjoyed fresh, but you can seal and refrigerate for up to 1 day.
– Can I use canned corn? Yes, drain well and mix as directed.
14. Corn and Bell Pepper Stir-Fry
Corn and Bell Pepper Stir-Fry is a quick, tasty dish you can whip up in minutes. Sweet corn pairs with bright peppers for a plate that looks as good as it tastes. The flavors stay fresh, and the crunch stays lively. You can serve this as a simple side or pile it on rice for a complete meal.
Why it works
This stir-fry moves fast. It uses common ingredients. You get fiber from the veggies and a light, satisfying bite.
Ingredients
– 2 cups sweet corn, boiled or thawed from frozen
– 1 cup bell peppers, red and green, sliced
– 1 small onion, sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– 1-2 teaspoons oil for cooking
– Optional: sesame seeds for topping
Instructions
1. Heat oil in a skillet over medium heat.
2. Add onion and garlic; cook until soft and fragrant, about 2 minutes.
3. Add bell peppers; stir-fry 3-4 minutes until they soften but stay crisp.
4. Stir in corn, soy sauce, salt, and pepper. Cook 3-4 minutes more until everything is coated and hot.
5. Taste and adjust seasoning. Serve hot as a side or over rice.
Tips
– Sprinkle sesame seeds for extra crunch.
– Add broccoli or carrot sticks for more color and nutrients.
– A squeeze of lime or a pinch of chili flakes adds zing.
Nutritional Information
Calories: 150 per serving
Carbs 20 g | Protein 4 g | Fat 7 g | Fiber 3 g
Totals
Servings: 4 | Prep: 10 min | Cook: 15 min | Total: 25 min
15. Corn and Avocado Salad
Staying cool with food that fills you up is easier with this salad. It blends sweet corn with creamy avocado for a satisfying bite. The lime adds a bright kick, and cilantro gives a fresh finish. You can serve it with grilled chicken or fish for a complete meal.
Here is why this salad works. It needs no hot cooking, so you save time. It travels well for picnics and stays tasty when you eat it soon after making. It also packs healthy fats from avocado to keep you full longer. Next steps take only a few minutes.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 0 minutes
– Total Time: 10 minutes
– Calories: Approximately 180 per serving
Nutritional Information:
– Carbohydrates: 15g
– Protein: 3g
– Fat: 12g
– Fiber: 5g
Ingredients:
– 1 cup sweet corn, boiled
– 1 avocado, diced
– 1/4 cup cilantro, chopped
– Juice of 1 lime
– Salt and pepper to taste
Instructions:
1. In a bowl, mix the warm corn, diced avocado, and chopped cilantro.
2. Squeeze in lime juice and season with salt and pepper.
3. Toss gently so the avocado stays chunky and creamy.
4. Serve right away or chill for a short time before eating.
Tips:
– Add cherry tomatoes for an extra burst of flavor.
– To keep avocados from browning, add lime juice right before serving.
FAQs:
– How long can I store this salad? Best eaten fresh, but it can be kept in the fridge for 1 day.
– Can I use frozen corn? Yes, just thaw and drain before using.
16. Corn Bhel
Craving a snack that tastes like a busy street in India? Corn Bhel brings bright spice and tang to your kitchen. It mixes puffed rice with sweet corn, onion, and tomato. A sour tamarind dressing makes every bite pop, and sev on top adds a crunchy finish. This quick snack works as an appetizer or a playful treat for guests.
Recipe Overview:
– Servings: 2
– Prep Time: 10 minutes
– Cook Time: 0 minutes
– Total Time: 10 minutes
– Calories: Approximately 180 per serving
Nutritional Information:
– Carbohydrates: 28g
– Protein: 4g
– Fat: 5g
– Fiber: 3g
Ingredients:
– 1 cup puffed rice
– 1 cup sweet corn, boiled
– 1/2 onion, finely chopped
– 1/2 tomato, diced
– 1/4 cup sev (crispy noodles)
– 1 tablespoon tamarind chutney
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a large bowl, mix puffed rice, corn, onion, and tomato.
2. Drizzle tamarind chutney and lemon juice over the mix.
3. Toss gently to coat every piece.
4. Season with salt and mix again.
5. Just before serving, top with sev for extra crunch.
6. Serve immediately to keep the puffed rice crisp.
Tips:
– Adjust tamarind chutney to your taste.
– Eat it right away to keep the texture crisp.
– For extra heat, add a pinch of chili powder.
– If sev isn’t on hand, crushed potato chips work in a pinch.
FAQs:
– Can I make this ahead of time? It’s best served fresh for the best crunch.
– What can I substitute for sev? Crushed potato chips or roasted peanuts can work.
17. Corn Dhokla
Want a quick, tasty breakfast that uses corn? Corn dhokla gives you a soft, airy bite with a Gujarati twist. It steams to a tender texture and tastes great with green chutney. It stays light, making it perfect for busy mornings or a fast teatime snack.
Here is the complete recipe you can try tonight.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Calories: Approximately 150 per serving
Nutritional Information:
– Carbohydrates: 25g
– Protein: 6g
– Fat: 2g
– Fiber: 3g
Ingredients:
– 1 cup gram flour (besan)
– 1 cup sweet corn, boiled
– 1 teaspoon ginger paste
– 1 teaspoon green chili paste
– 1 teaspoon baking soda
– Salt to taste
– Water as needed
Instructions:
1. In a bowl, mix besan, corn, ginger paste, green chili paste, and salt.
2. Pour in water slowly and whisk until the batter is smooth.
3. Add baking soda and stir once, then pour into a greased steaming dish.
4. Steam for about 20 minutes until set.
5. Cool briefly, cut into squares, and serve with chutney.
Tips:
– Garnish with mustard seeds and chopped coriander for extra aroma.
– A smooth batter helps you get a soft, fluffy texture.
FAQs:
– Can I make this in advance? Yes, it stores well for make-ahead meals.
– What can I serve with it? Try green chutney or yogurt dip.
18. Corn Gnocchi
Corn gnocchi gives you a soft, corn-scented bite with a touch of Italy. It feels fancy, yet it’s simple to make. You’ll taste the sweetness of corn in every bite, and you can top it with bright sauces or a little butter and cheese. It cooks fast, so you can swap in a quick weeknight meal or a cozy weekend dinner.
Complete Corn Gnocchi Recipe
Recipe Overview:
– Servings: 4
– Prep Time: 20 minutes
– Cook Time: 15 minutes
– Total Time: 35 minutes
– Calories: Approximately 250 per serving
Ingredients:
– 2 cups sweet corn, boiled and pureed
– 1 cup all-purpose flour
– 1 large egg
– Salt to taste
– 1/4 cup grated cheese (optional)
Instructions:
1) In a bowl, mix corn puree, flour, egg, and a pinch of salt until a soft dough forms.
2) Lightly dust a clean surface with flour. Roll the dough into long ropes, then cut into small dumplings.
3) Bring a big pot of salted water to a boil. Drop in the gnocchi and cook until they float to the top.
4) Scoop out, drain, and toss with sauce, butter, or cheese.
5) Serve hot. Add extra cheese on top if you like.
Tips:
– Press a fork along each piece to make ridges that grab sauce better.
– Try options like basil pesto, tomato cream, or a simple brown-butter sauce.
What you’ll gain
This dish offers a gentle corn sweetness and a comforting gnocchi texture. It’s flexible for many sauces, costs little, and kids usually love the mild flavor. If you want extra protein, fold in a little grated parmesan or mix in chopped herbs before shaping.
19. Corn and Zucchini Fritters
Are you after a quick, tasty snack? Corn and Zucchini Fritters put fresh summer corn with zucchini into one simple, crowd-pleasing bite. They stay crispy on the outside and soft inside. This fritter works as an app, a side, or a light lunch.
Here is why it fits busy days. It comes together in about 30 minutes with pantry staples. Mix in one bowl, fry you’ll see how fast they cook, and you’ll have warm, tasty bites ready to go.
Ingredients:
– 1 cup sweet corn, boiled
– 1 cup grated zucchini
– 1/2 cup all-purpose flour
– 1 egg
– 1 teaspoon baking powder
– Salt and pepper to taste
– Oil for frying
Instructions:
1. In a bowl, stir corn, zucchini, flour, egg, baking powder, salt, and pepper until just combined.
2. Heat a thin layer of oil in a skillet over medium heat.
3. Scoop batter by the spoonful and press to flatten into small patties.
4. Cook 2-3 minutes per side, until golden and crisp.
5. Drain on paper towels and serve warm.
Tips:
– Add chopped parsley or chives for a fresh note.
– Pair with yogurt, sour cream, or salsa for dipping.
Nutritional Info:
– Calories: about 200 per serving
– Carbohydrates: 28g
– Protein: 5g
– Fat: 8g
– Fiber: 3g
20. Corn and Lentil Soup
Craving a warm, filling soup that doesn’t take all day? Corn and Lentil Soup fits the bill. Sweet corn brings bright flavor, while lentils add protein for staying power. You can adjust the spices to fit what you have on hand. It’s friendly to beginners and easy to stretch for a crowd.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Calories: Approximately 220 per serving
Nutritional Information:
– Carbohydrates: 40g
– Protein: 12g
– Fat: 4g
– Fiber: 8g
Ingredients:
– 1 cup sweet corn, boiled
– 1 cup lentils (red or green)
– 1 onion, diced
– 2 carrots, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. In a pot, sauté onion, carrots, and garlic until softened.
2. Add lentils and vegetable broth; bring to a boil.
3. Reduce heat and simmer about 20 minutes, until lentils are tender.
4. Stir in boiled corn; season with salt and pepper.
5. Serve hot, with a splash of herbs if you like.
Tips:
– For extra creaminess, blend part of the soup and mix it back in.
– A spoonful of yogurt on top adds richness.
FAQs:
– Can I use canned lentils? Yes, just rinse before adding to the soup.
– How should I store leftovers? Keep in an airtight container for up to 3 days.
21. Corn and Chickpea Salad
If you want a light, satisfying meal that travels well, Corn and Chickpea Salad fits.
Sweet corn shines with tender chickpeas, and crunchy red onion and cucumber add freshness.
It comes together in minutes and stays good for a quick lunch or side dish.
Complete Recipe
– Serving: 4
– Prep Time: 10 minutes
– Cook Time: 0 minutes
– Total Time: 10 minutes
– Calories: Approximately 180 per serving
Ingredients:
– 1 cup sweet corn, boiled
– 1 cup canned chickpeas, drained and rinsed
– 1/2 red onion, chopped
– 1/2 cucumber, diced
– Juice of 1 lemon
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, mix corn, chickpeas, red onion, and cucumber.
2. Whisk lemon juice with olive oil, salt, and pepper.
3. Pour dressing over salad and toss well.
4. Serve right away or chill for 15 minutes for cooler taste.
Nutritional Information (approx per serving):
Carbohydrates: 30g
Protein: 8g
Fat: 4g
Fiber: 6g
Tips:
– Swap in chopped herbs like cilantro or parsley for extra zing.
– Add diced avocado or a dollop of yogurt if you want creaminess.
– For color, toss in halved cherry tomatoes.
FAQs:
– Can I use frozen chickpeas? Yes, just thaw them before using.
– How long does this salad last? Keep it in the fridge for up to 2 days.
22. Corn and Potato Tikki
You want a quick, tasty snack that crowds love. Corn and Potato Tikki fit that need. They’re crispy on the outside, soft inside, with warm corn flavor. They’re easy to pull off for a weeknight bite or a party platter.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Calories: Approximately 220 per serving
Nutritional Information:
– Carbohydrates: 35g
– Protein: 4g
– Fat: 8g
– Fiber: 4g
Ingredients:
– 1 cup sweet corn, boiled
– 1 potato, boiled and mashed
– 1 teaspoon garam masala
– Salt to taste
– Breadcrumbs for coating
– Oil for shallow frying
Instructions:
1. In a bowl, combine the corn, mashed potato, garam masala, and salt until smooth.
2. Shape the mixture into small patties and coat them with breadcrumbs.
3. Heat a shallow layer of oil in a skillet and fry the patties until both sides are golden.
4. Serve hot with ketchup or green chutney.
Tips:
– For extra crispness, freeze the patties for 30 minutes before frying.
– If you like heat, stir in finely chopped green chili.
FAQs:
– Can I bake these tikki? Yes, bake at 400°F until crisp and golden.
– How long to store leftovers? Refrigerate for up to 3 days.
23. Corn and Egg Scramble
Are you craving a fast breakfast that fills you up without fuss? Corn and Egg Scramble gives you protein and energy in minutes. The sweet corn blends with fluffy eggs for a comforting start to the day. This simple dish uses easy ingredients you probably already have.
You can tweak it with veggies to fit what you have. Spinach, tomatoes, or mushrooms work well. Serve it with toast, fruit, or a quick avocado on the side. Here is why this dish shines: it cooks fast, tastes bright, and fits neatly into a busy morning.
Recipe Overview:
– Servings: 2
– Prep Time: 5 minutes
– Cook Time: 10 minutes
– Total Time: 15 minutes
– Calories: Approximately 250 per serving
Nutritional Information:
– Carbohydrates: 12g
– Protein: 15g
– Fat: 15g
– Fiber: 2g
Ingredients:
– 1 cup sweet corn, boiled
– 4 eggs
– 1/2 onion, chopped
– 1/4 cup bell pepper, chopped
– Salt and pepper to taste
– Oil or butter for cooking
Instructions:
1. Heat oil or butter in a skillet. Sauté onion and bell pepper until soft.
2. Whisk the eggs with a pinch of salt and pepper.
3. Add the boiled corn to the skillet. Pour in the eggs.
4. Stir gently and cook until the eggs are set.
5. Serve hot, with toast or your preferred accompaniment.
Tips:
– For a creamier scramble, add a splash of milk.
– A sprinkle of cheese adds extra flavor.
FAQs:
– Can I make this ahead? It’s best served fresh, but leftovers can keep for a day.
– Can I add other vegetables? Yes. Spinach or tomatoes work well for variety.
24. Sweet Corn and Spinach Quiche
Looking for a light yet tasty brunch option? Sweet Corn and Spinach Quiche fits. It’s creamy and savory, easy to make with common ingredients. The combo of corn, spinach, and eggs brings flavor and veggie goodness. You can enjoy it warm or cold.
Recipe Overview:
– Servings: 6
– Prep Time: 15 minutes
– Cook Time: 35 minutes
– Total Time: 50 minutes
– Calories: Approximately 300 per serving
Nutritional Information:
– Carbohydrates: 30g
– Protein: 12g
– Fat: 18g
– Fiber: 4g
Ingredients:
– 1 pie crust (store-bought or homemade)
– 1 cup sweet corn, boiled
– 1 cup spinach, chopped
– 4 eggs
– 1/2 cup milk
– 1/2 cup shredded cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F.
2. In a bowl, whisk eggs, milk, salt, and pepper.
3. Place the pie crust in a quiche dish and layer with corn and spinach.
4. Pour the egg mixture over the fillings.
5. Bake 35-40 minutes until the center is set and the edges are light brown.
6. Let cool a few minutes before slicing.
Tips:
– Add cheese for extra richness.
– Serve with a light salad for a complete meal.
FAQs:
– Can I make this ahead? Yes. It stores in the fridge for up to 2 days and can be reheated.
– What can I use instead of a pie crust? A tortilla or phyllo dough also works.
Brunch is all about balance! Indulge in the creamy goodness of Sweet Corn and Spinach Quiche – a delightful mix of flavors that’s both satisfying and healthy. It’s the perfect dish to enjoy warm or cold!
25. Sweet Corn and Chickpea Patties
If you want a healthy, protein-packed snack, try Sweet Corn and Chickpea Patties. They give you a crunchy crust and a soft, savory center. You can fry them for quick bites or bake for a lighter option. These patties work as apps, a snack, or a simple burger topping.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Calories: Approximately 230 per serving
Nutritional Information:
– Carbohydrates: 35g
– Protein: 8g
– Fat: 5g
– Fiber: 5g
Ingredients:
– 1 cup sweet corn, boiled
– 1 cup canned chickpeas, drained
– 1/4 cup onion, finely chopped
– 1/4 cup breadcrumbs
– 1 egg (or flax egg)
– Salt and spices to taste
Instructions:
1. In a mixing bowl, mash chickpeas and combine with sweet corn, onion, breadcrumbs, egg, and seasoning.
2. Form into small patties.
3. Heat oil in a pan and fry until golden brown on each side.
4. Serve with a sauce or in a burger.
Tips:
– For added flavor, include herbs like parsley or cilantro.
– Freeze uncooked patties for quick snacks later.
FAQs:
– Can I bake these patties? Yes, bake at 375°F until golden for a healthier option.
– How do I store leftovers? Keep in the fridge for up to 2 days.
26. Sweet Corn and Mushroom Risotto
Sweet Corn and Mushroom Risotto brings comfort to your table. The corn’s sweetness blends with earthy mushrooms for a creamy bite. It fits lunch or dinner and comes together in about 40 minutes. This is a cozy, family-friendly dish you can make on weeknights.
Ingredients:
– 1 cup arborio rice
– 2 cups sweet corn kernels, boiled
– 1 cup mushrooms, sliced
– 1 small onion, chopped
– 4 cups vegetable broth, warm
– 1/2 cup grated Parmesan cheese (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a pot, heat olive oil. Sauté onion and mushrooms until soft.
2. Add arborio rice; toast for 1–2 minutes.
3. Ladle in warm broth a little at a time, stirring until each addition is absorbed.
4. When the rice is creamy and nearly al dente, stir in corn and cheese. Season with salt and pepper.
5. Serve hot, with extra cheese or herbs if you like.
Tips:
– Stir gently and often to release starch and keep the risotto creamy.
– For vegan, skip cheese or use a dairy-free alternative.
FAQs:
– Can I use other rice? Arborio gives the best creaminess but carnaroli works too.
– How do I store leftovers? Refrigerate in an airtight container for up to 2 days.
27. Sweet Corn and Green Pea Pudding
Sweet Corn and Green Pea Pudding blends the bright sweetness of corn with fresh peas. It is creamy, savory, and easy to enjoy as a side or a light meal. The texture feels comforting without weighing you down. It comes together in about 30 minutes.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: Approximately 220 per serving
Nutritional Information:
– Carbohydrates: 28g
– Protein: 6g
– Fat: 8g
– Fiber: 5g
Ingredients:
– 1 cup sweet corn, boiled
– 1 cup green peas, boiled
– 1/2 cup cream
– 1/4 cup onion, chopped
– Salt and pepper to taste
Instructions:
1. In a blender, blend corn, peas, cream, and onion until smooth.
2. Pour the mix into a pan and cook on low heat with salt and pepper.
3. Stir constantly until it thickens and becomes creamy.
4. Serve warm as a side or a light meal.
– Add a pinch of cumin or coriander for a warm hint.
– Pair with bread or crackers to make it a fuller meal.
FAQs:
– Can I use frozen peas? Yes, thaw before blending.
– How should I store leftovers? Put in an airtight container and keep in the fridge for up to 2 days.
Sweet corn recipes Indian style are pure comfort! In just 30 minutes, you can whip up a creamy, savory pudding that’s lighter than air and bursting with vibrant flavors. Who knew healthy could taste this good?
28. Corn and Eggplant Stir-Fry
Want a fast, tasty dish that highlights sweet corn? This Corn and Eggplant Stir-Fry pairs juicy corn with tender eggplant for a simple, flavorful meal. It cooks in one pan in about 25 minutes and goes with rice or as a light main. You can tweak the heat and color with peppers or chili flakes.
Here is why this dish works. It keeps flavors bright and fresh. You get fiber from the eggplant and corn. It fits busy weeknights and works well for meal prep.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 15 minutes
– Total Time: 25 minutes
– Calories: Approximately 180 per serving
Nutritional Information:
– Carbohydrates: 20g
– Protein: 3g
– Fat: 8g
– Fiber: 4g
Ingredients:
– 1 cup sweet corn, boiled
– 1 small eggplant, diced
– 1 onion, sliced
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– Salt and pepper to taste
– 1-2 tablespoons oil for cooking
Instructions:
1. Heat oil in a pan and sauté sliced onions and minced garlic until fragrant.
2. Add diced eggplant and cook until softened.
3. Mix in boiled corn, soy sauce, salt, and pepper, stir-frying for 4-5 minutes more.
4. Serve hot over steamed rice or as a side dish.
Tips:
– Add chili flakes for a spicy kick.
– Try bell peppers for more color and crunch.
– A squeeze of lime or a sprinkle of sesame seeds brightens the dish.
FAQs:
– Can I use frozen corn? Yes, thaw and drain well.
– How do I store leftovers? Refrigerate in an airtight container for 2-3 days.
29. Sweet Corn Pancakes
You want a breakfast that feels special but is quick to make. Sweet corn pancakes bring the bright, sunny flavor of corn into a soft, fluffy stack. Eggs add richness, while a touch of baking powder keeps the batter light. Top them with maple syrup, honey, or fresh fruit for a simple treat any time of day.
Recipe Details:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 10 minutes
– Total Time: 20 minutes
– Calories: Approximately 220 per serving
Nutritional Information:
– Carbohydrates: 35g
– Protein: 6g
– Fat: 8g
– Fiber: 3g
Ingredients:
– 1 cup sweet corn, blended into a puree
– 1 cup all-purpose flour
– 1 egg
– 1/2 cup milk
– 1 tablespoon baking powder
– Pinch of salt
– Butter for cooking
1. In a bowl, whisk together corn puree, flour, egg, milk, baking powder, and salt until a smooth batter forms.
2. Heat a nonstick skillet over medium heat and melt a small amount of butter.
3. Pour about 1/4 cup of batter for each pancake and cook until bubbles rise on the surface.
4. Flip and cook until the other side is golden brown.
5. Serve warm with maple syrup, honey, or fruit on top.
Tips:
– Try adding blueberries or small chocolate chips for a kid-friendly twist.
– Keep finished pancakes warm in a low oven while you finish the batch.
FAQs:
– Can I make these pancakes vegan? Yes. Use a flax egg and plant-based milk.
– How should I store leftovers? Refrigerate in an airtight container for up to 2 days and reheat gently.
30. Corn and Cheese Stuffed Peppers
Craving a colorful, easy dish you can serve as a main or side? Corn and Cheese Stuffed Peppers fit the bill. They blend sweet corn with creamy cheese in a bright pepper shell. The result is tasty, kid-friendly, and comforting without heavy prep.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Calories: About 250 per serving
Nutritional Information:
– Carbohydrates: 30g
– Protein: 10g
– Fat: 12g
– Fiber: 5g
Ingredients:
– 4 bell peppers, halved and seeded
– 2 cups sweet corn, boiled
– 1 cup cheese (cheddar or mozzarella), grated
– 1/2 cup cooked rice
– 1 teaspoon taco seasoning
– Salt to taste
– Olive oil for drizzling
Instructions:
1. Preheat the oven to 375°F.
2. In a bowl, mix boiled corn, cheese, rice, taco seasoning, and salt.
3. Stuff the filling into each pepper half until mounded.
4. Place the peppers in a baking dish, drizzle with olive oil, and cover with foil.
5. Bake for 25 minutes, then uncover for the last 10 minutes to brown the tops.
6. Serve warm, as a main or a hearty side.
Tips:
– Sprinkle fresh herbs on top for extra aroma.
– For more variety, fold in black beans or swap in ground meat.
FAQs:
– Can I prep ahead? Yes, you can assemble a day ahead and bake when ready.
– What can I substitute for rice? Quinoa or couscous work well too.
Conclusion
These 30 Indian sweet corn recipes are not just simple to prepare, but they also bring a delightful variety of flavors and textures to your meals. From crispy snacks to hearty meals and tantalizing desserts, sweet corn proves to be an incredibly versatile ingredient. Each recipe offers a unique way to enjoy this beloved vegetable, making it a staple in vegetarian cooking.
Now that you have these delicious ideas at your disposal, it’s time to get creative in the kitchen! Experiment with these recipes and find your favorites, or even create new variations of your own. Sweet corn truly brings a smile to the table, so share these creations with your friends and family. Happy cooking!
Frequently Asked Questions
What are some easy Indian sweet corn recipes I can try at home?
If you’re looking for some simple and delicious Indian sweet corn recipes, you’re in luck! You can whip up tasty options like Spicy Corn Fritters, Corn and Cheese Balls, or even a refreshing Corn Chaat in no time. Each recipe highlights the sweet crunch of corn while incorporating various spices and ingredients that are sure to please your taste buds!
Are these sweet corn recipes suitable for vegetarians?
Absolutely! The recipes featured in this collection focus on vegetarian ingredients, making them perfect for anyone looking for vegetarian corn snacks. From Corn and Spinach Paratha to Corn and Chickpea Patties, there’s a delightful variety of dishes that are both filling and nutritious!
Can I use frozen sweet corn in these recipes?
Yes, you can definitely use frozen sweet corn! It’s a convenient option and retains most of its flavor and nutrients. Just make sure to thaw it properly before cooking, and you’ll be able to create delicious Indian sweet corn dishes with ease. Recipes like Sweet Corn Soup or Corn and Pea Pulao work particularly well with frozen corn!
What are some healthy sweet corn dessert options I can make?
If you’re craving something sweet, there are healthy dessert options in the article, like Sweet Corn Pudding and Sweet Corn and Green Pea Pudding. These desserts are creamy, delightful, and highlight the natural sweetness of corn, making them a guilt-free treat for any occasion!
How can I make these corn recipes more spicy or flavorful?
To amp up the flavor in your sweet corn recipes, consider adding spices like chili powder, cumin, or garam masala. Fresh herbs like coriander or mint can also enhance the taste. Don’t hesitate to experiment with different ingredients to find the perfect balance of spice that suits your palate!
Related Topics
sweet corn recipes
Indian snacks
vegetarian dishes
easy corn recipes
healthy appetizers
corn curries
quick meals
family friendly
seasonal recipes
spicy corn snacks
comfort food
corn desserts
