Indian-Style Corn on the Cob in Onion and Yogurt Sauce

rphel685

"Yummy yogurt sauce for corn on the cob."
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Ingredients

35 m servings 162 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.
  2. Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.
  3. Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.

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Reviews

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Prepared this precisely as written, except that I couldn't find my Indian chili powder and had to substitute cayenne. We think it has at least as good an Indian flavor/savor as anything you'll ...

This was absolutely delicious! The sauce tastes great with corn. It was pretty easy to make and very tasty!

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