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
- 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