I haven’t made this curry in a long time. There were beautifully plump corn on the cobs in our Farmer’s market and suddenly in a flashback I remembered the  Sweet Corn Curry I had made years ago! It is absolutely delicious,  dunking the corn on the cob into the curry and sucking on it – heavenly! So I got on to making this right away!

Shuck 4 corn on the cobs, cut them into 1  to 1 1/2 inches rounds. Boil them in salted water for approximately 25 minutes.

Make a curry paste with the following ingredients –

• 2 red onions finely chopped
• 6 pods of garlic
• 1 inch piece of ginger
• 1 can of crushed tomatoes
• 4 -6 guajillo dried chilies
• 3 tablespoons coriander & cumin powder
• 1/2 teaspoon cinnamon powder
• Oil
• Salt to taste

To  make the curry paste –

Blanch the Guajillo chilies in hot water for 2 minutes. Cool and put into a blender, along with the garlic, ginger, tomatoes and the powdered spices. Blend till smooth

Heat oil in a saucepan, add the onions and saute till lightly brown. Add the blended paste. Stir fry till the curry is fragrant, about 10 minutes and has a deep rich color and the oil comes out on the sides.

Add the cooked corn on the cob and stir fry for about 3 to 4 minutes. Add salt to taste.

Open a can of Coconut milk and add it to the curried corn. Boil once and serve

Yummm!