top of page

Corn Masala 

If you are looking for a new way to prepare this summer's sweet corn, do give this spicy and delicious corn masala recipe a try. The warmth of the spices work beautifully with the sweetness of the corn, and it is perfect served warm with rice, or even cold at a picnic.

Simon Majumdar's Corn Masala

Corn Masala Recipe

(Serves 4)


  • 3 Cups of Uncooked Corn 

  • 1 Red Onion (sliced thinly)

  • 1 Inch Fresh Ginger (pureed)

  • 3 Cloves Garlic (pureed)

  • 3 Serrano Green Chili (de-seeded and pureed)

  • 1 Tsp Ground Cumin

  • 1 Tsp Ground Coriander

  • 1 Tsp Turmeric

  • 1 Tsp Red Chili Powder

  • 1 Tsp Salt

  • 1 Tsp Sugar

  • 3 Large Tomatoes (de-seeded and finely chopped)

  • 1 Cup Water or Vegetable Stock

  • ½ Lemon (Juice)

  • ½ Cup Cilantro Leaf (finely chopped)

  • Vegetable oil for cooking



  • Bring the vegetable oil to heat in a large saucepan.

  • Add the onions and cook until golden brown.

  • Add the ginger and cook for 1 minute.

  • Add the garlic and cook for 1 minute.

  • Add the Serrano chili and cook for 1 minute.

  • Add the dry spices, salt and sugar and combine well. If the spices begin to stick, add a tablespoon of water.

  • Add the chopped tomatoes. Cover the pan and cook for 5 minutes or until the tomatoes have broken down.

  • Add the vegetable stock and simmer 8-10 minutes until the sauce reduces to a thick consistency.

  • Add the corn for about 10 minutes until the corn is cooked.

  • Add the lemon juice and serve garnished with the cilantro leaf.


bottom of page