Corn on the cob peanut curry

Table of contents

Corn on the Cob Peanut Curry

Experience a delightful fusion of flavors with this Corn on the Cob Peanut Curry. This dish combines the sweetness of fresh corn with the rich, nutty taste of peanuts, all enveloped in a creamy, spiced curry sauce. Perfect for a unique side dish or a vegetarian main course, this recipe is sure to impress with its vibrant flavors and comforting warmth.

Serving Size and Yield

Serves: 4

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

4 ears of corn, husked and cut into halves
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
1 cup coconut milk
1/2 cup peanut butter
Salt to taste
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

Instructions

Prepare the corn by cutting each ear into halves. Set aside.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic, ginger, and cumin seeds. Sauté for another 2 minutes until fragrant.
Stir in the turmeric, coriander, and red chili powder. Cook for 1 minute, stirring constantly.
Pour in the coconut milk and bring to a simmer. Add the peanut butter and stir until well combined.
Season with salt to taste. Add the corn halves to the pot, ensuring they are submerged in the sauce.
Cover the pot and let the curry simmer for 20 minutes, or until the corn is tender.
Garnish with fresh cilantro before serving. Serve with lime wedges on the side.

Additional Notes

For a spicier curry, increase the amount of red chili powder. You can also add vegetables like bell peppers or spinach for extra nutrition. If you prefer a thinner sauce, add more coconut milk or water to reach your desired consistency.