Masala Corn
If you need the perfect side dish to bring to a cookout or potluck, look no further. Take this masala corn and you will be the star of the cookout. Please don’t be alarmed by the number of ingredients in the list. Most of them are just spices!
This dish comes together so fast and needs only one pot on the stove. Use frozen corn kernels to save time and effort.
If you love this recipe, then make sure to check out my masala potatoes as well.
Recipe for Masala Corn:
Ingredients Needed:
2lbs frozen corn kernels , you could use canned as well but be sure to drain them well.
2 tablespoons oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
5-6 curry leaves (dried)
2 green chilis (serrano or similar)
4 tablespoons tomato paste (you could also use crushed tomatoes as well, just adjust the amount to your desired consistency or reduce the amount of water you add)
1/2 to 1 teaspoon salt
1/4 teaspoon turmeric powder
4 tablespoons hot or warm water
1 tablespoon lemon juice (fresh is best)
1 teaspoon cumin powder
Handful chopped fresh cilantro (about 1-2 tablespoons)
Servings Made: 3-4 servings
Time to Prep: 5 minutes
Time to Cook: 15 minutes
How to Make:
Heat oil over medium heat in a large pot and add mustard seeds, cumin seeds, curry leaves and chili peppers. I like to slice the chili peppers in 1/2 to make sure they really spice things up!
Cook this for 1-2 mins until the seeds begin to sizzle. Make sure they are lightly sizzling, but not burning. Turn heat down to low and add about 4 tablespoons of tomato paste. If you like your corn more saucy then you can add another spoonful here. Be careful when you add the tomato paste as it may splatter and you don’t want to get burnt.
Stir this right away as you don't want this to get stuck to the pot or burn. If it does, add a tiny bit of water. Don’t add too much water as you want the tomato to cook for a bit longer. Once you add water, the tomatoes won’t cook as well.
Add turmeric and salt to taste. Cook your tomato paste mixture for about 3-4 mins. You will see the oil start to separate from the tomato mixture and turn an orange color. At this point, you can slowly add a few tablespoons (3-4) of hot or warm water to your desired consistency. Stir well.
Cook for another 3-5 mins then add your frozen corn kernels, lemon juice, and finally the cumin powder. Stir and cook over medium until corn is hot all the way through.
Taste and add salt or more chili if needed. Top with fresh cilantro.
Enjoy!
