I am SO darn excited to share this vegan sweet corn curry recipe with you today.
I have been waiting more than a year to share it! In this curry, the fresh sweet corn is the definitive star, mingling delicately with the warming spices and coconut milk. So I recommend making it at the peak of summer when corn is at its best.
I actually made and photographed this sweet corn curry last summer during corn season. I loved it so much and couldn’t wait to write up the recipe. But when I was reviewing the photographs I was pretty unhappy with them; I told myself that I’d just get more corn at the farmers market that weekend and remake the dish. As luck would have it, Maryland corn season apparently ended abruptly at that moment*. When this summer rolled around, the first time I saw corn at my CSA pickup, I knew exactly what I’d be making. It was just as good as I remembered: smoky, tangy, and a little bit sweet, with plump kernels of corn in every bite.
*Unfortunately, the exact same thing has now happened to me this year, but with green tomatoes… so look forward to a great green tomato recipe next summer 😀
My vegan sweet corn curry is finished with a swirl of coconut milk, as opposed to the ghee or cream that other recipes I consulted used. If you make this you’ll end up with a partial can of coconut milk leftover;Â when I’m in that situation I usually dilute it with a little water and use it for my morning oatmeal, or other places as nondairy milk where the coconut flavor won’t clash. You can also substitute cashew cream if you prefer.
Because corn is already a grain, I found this corn curry was the perfect thing to pair with cauliflower rice to work some vegetables in for a more balanced meal. I fed the curry + cauliflower rice to an omnivore friend and he was profusely delighted with it all!
I hope you’ll give this unique and delightful recipe a try if corn is in season where you live. If you do, let me know how you like it; and tag your creations with @yupitsvegan or #yupitsvegan so that I can see!
Sweet Corn Curry
Ingredients
For the spice mix:
- 1/4 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1 and 1/2 tsp coriander seeds
- 1/4 tsp paprika
- 1/4 tsp smoked paprika (or more regular paprika)
- 3/4 tsp ancho chili powder
- 1/4 tsp garam masala
- 1/4 tsp turmeric powder
- 1/8 tsp ground black pepper
- 1/4 tsp salt
For the vegan sweet corn curry:
- 1/2 tbsp grapeseed oil (or other neutral oil)
- 1 large white onion finely chopped
- 2 small green chilis thinly sliced (or 1 jalapeno)
- 2 cloves garlic minced
- 1/2 inch of ginger minced
- spice blend (see above)
- 3 cups fresh raw sweet corn kernels (for me, this was three cobs; feel free to also include any juices that come out of the corn)
- 2 cups finely chopped fresh tomatoes (about 10 oz.)
- 1 cup full-fat coconut milk
- juice of 1/2 of a lemon
- salt to taste
- 1/4 cup chopped fresh cilantro
- cauliflower rice for serving (or accompaniments of choice)
Instructions
For the spice blend:
- Roast the cumin seeds, fenugreek seeds, and coriander seeds in a dry skillet over medium heat, stirring frequently, until the spices are fragrant and the coriander seeds start to take on a golden color, about 2-3 minutes. Remove from the heat.
- Transfer the seeds to a grinder along with the rest of the spice mix ingredients, and blend into a fine powder. Set aside.
For the sweet corn curry:
- Warm the oil in a saucepan or large skillet over medium-low heat. Add the onion and a pinch of salt, and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes.
- Add the green chili, garlic, and ginger, and stir. Cook for 1 minute more.
- Add the spice blend and stir. Cook until fragrant, about 30 seconds, then stir in the corn kernels and cook for 2 minutes.
- Add the tomato and 1/2 cup of the coconut milk. Bring to a gentle boil, then reduce the heat back down to medium low, and cover the pan. Simmer, stirring occasionally, until the tomatoes are well broken down and the corn is cooked through, 20-30 minutes.
- Uncover the pan and stir in the lemon juice and remaining coconut milk. Cook for another 2-3 minutes to warm the mixture. Season to taste with plenty of salt. Stir in half of the chopped fresh cilantro, and use the other half for garnishing on top. Serving suggestion: cauliflower rice!
Notes
Nutrition
Recipe inspired by Sailu’s Food.
Have more summer corn than you know what to do with? Try these other recipes that feature it:
Amaranth Flatbread with Fig, Sweet Corn, and Shallot Cream Sauce
Teriyaki Cauliflower Rice Bowls with Sweet Potato, Edamame, and Roasted Corn
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Cheryl in Ontario Canada says
Hi Shannon,
I love this recipe! Every summer we spend a week at a friend’s cottage. Last summer we bought too much corn for BBQ night so I made your sweet corn curry for curry night. It was a big hit! My friend made it for her extended family, again a huge hit .
We’re off to the cottage next week and this is on the menu, can’t wait.
R says
One thing I would recommend if you want that curry consistency is take about a cup out, blend it, and then add it back to the recipe. This blends the flavors together a lot more. Overall, I liked it, but a quick hit of the immersion blender makes this pop. I think if you also used the corn cobs and onion pieces you cut off to create a broth in a second pan while it cooks, you get a deeper blend of the flavors and can save your butt if you go too wild with your immersion blender. Great recipe!
Kiley says
Delicious! Never would have thought to make a corn curry. Added some carrots for some extra veggies. Super tasty! Will definitely make again. Thanks so much!
Roshni says
I tried this recipe for some friends coming over for dinner, and it was an instant hit!! Everyone loved it. I have been looking for a good recipe for this sweetcorn curry, and this is it!! Thank you so much for sharing!
Marrok says
This had such promise! It tasted great but made both of us extremely and uncomfortably ill. Just a heads up that it might not agree with all tummies!
Shannon @ Yup, it's Vegan says
I’m sorry you had this experience, although the recipe isn’t made with anything especially unusually so perhaps you have a food sensitivity with one of the ingredients.
Cricket Gray says
I look forward to making it, but will wait until my daughter delivers! Fenugreek can cause uterine contractions (side note) and is used to improve lactation. It looks delicious!
Nicole van de Wolfshaar says
Hi! I’m excited to try this. I’m wondering if you can make ahead and freeze it? Or if I should just freeze the corn for use later in the winter?
Cheers!
Nicole
Shannon @ Yup, it's Vegan says
I think this would probably freeze OK!
Diane Lloyd-Jones says
Just tried this today – it was fantastic. I’ve only just found your website, but can’t wait to try more of your recipes. Thank ou.
Melissa says
Is there no curry powder in this? I feel like I should be adding curry powder. Thanks
Melissa
Shannon @ Yup, it's Vegan says
Hi Melissa, curry powder is just a combination of spices, and garam masala is a different combination of spices, either way it’s a curry. The recipe is correct as written. Hope this helps!
Marissa says
This was fantastic! Couldn’t find fenugreek seeds in my local grocery stores but it was still sooo delicious! Thank you for this amazing recipe 🙂
Gregor Rasputin says
So you choose not to share this recipe and give someone a delicious tasting dish that might just be enough to keep someone vegan because of bad photos? what do pictures have to do with a tasty, healthy meat free dish. And you are going to do it again this year with tomatoes? Getting excited because you have been selfishly holding on to a recipe because You did not like the pictures You took is disgusting. How can people wonder what is wrong with the vegan community? Narcissistic and Shallow, how many people missed out on the joy of eating this dish, simply because you did not like your fake, setup photos. That you and everyone else know that the food never really looks like the photos, just think about the latest Whopper commercial? You will never get a burger like the picture/ad. So why would you hold onto recipes that could bring people joy from eating and celebrate veganism for some fake food porn?
Shannon @ Yup, it's Vegan says
Hi Gregor, I’m glad you enjoyed the recipe. I think you and I do not see eye-to-eye on strategies for promoting veganism. If you’re truly disgusted by my sharing of 100s of free recipes here then I’m sure there are other websites you can visit in my stead. Take care!
Jane says
Whoa buddy. Life got you down? I can feel your bad vibes through this device. I’m sending you love.
Cindy says
Hi Shannon,
Have you tried using low fat coconut milk? Will that alter the taste too much?
Shannon @ Yup, it's Vegan says
Hi Cindy, I haven’t tried that. I think it would probably still taste nice, especially if you’re used to cooking with lite coconut milk. You may need to reduce some of the other seasoning because the full fat coconut milk kind of rounds them out.
lee says
Hi shannon i love your recipies and thank you
for your great works
i have a instargram account about unique foods
i know you said ok someone use your photos
if he or she adds link to the post with those
but instargram don’t have it.. so i will just reference your instargram id with photos if you let me..
can i use your photos?
Shannon @ Yup, it's Vegan says
Hi Lee, yes if you include a link and do NOT reprint the recipes or post. Then go ahead. Thanks for asking.
Olivia M says
Any suggestions for an added protein boost?
Shannon @ Yup, it's Vegan says
Hi Olivia! I think crispy textured things would pair best with this. Some ideas I am thinking might be nice to boost the protein with are: top with chopped toasted almonds; serve with roasted chickpeas; serve with quinoa instead of cauliflower rice; or serve with bean sprouts (could be a nice temperature contrast). Let me know if you give it a try!
Heathers Stepniewski says
This was amazing! I got fresh corn from the farmers market and it was so sweet! I froze the extra corn so I can make this again in the cooler months. Also, I used a whole can of coconut milk and it was perfect.
Shannon @ Yup, it's Vegan says
Glad to hear it!!
Deb says
I made this using thawed frozen corn and it was very good tasting. Thanks. I’ll try fresh corn next summer.
Megan says
When you say coconut milk do you mean canned coconut milk or the kind you get in a carton that is commonly used for a dairy milk substitute? Also, would making this with frozen sweet corn be yucky? Thanks!
Shannon @ Yup, it's Vegan says
Hi Megan, I mean canned coconut milk. I think it would be tasty with frozen corn, but not as tasty. You shoudl add the frozen corn later in the cooking process, since I’m assuming it’s already cooked and just needs to be thawed. So maybe once the curry/tomatoes are cooked down well, just add the corn for a few more minutes and then season.
Hannah says
Aw, I hate it when I set up a photoshoot, and then dislike all of my pictures! It’s happened more than I’d like to admit! I’m glad that it worked out for this recipe this year :). Fresh corn is definitely one of my favorite parts of summer <3.
Shannon @ Yup, it's Vegan says
I know, right? Even if the recipe in question is still in season, sometimes it’s so disheartening that I don’t want to make it again anyway. Glad to know I’m not the only one 🙂
Sawyer says
Huh! I never would have thought of using sweet corn in curry. This sounds so delicious, I’m definitely putting it on the list for next week!
Shannon @ Yup, it's Vegan says
I don’t remember how I came across the idea for this originally, but I’m really glad I did – it’s a delight 🙂 hope you enjoy it!
Jessica says
oh wow! This looks amazing. I think I’ll have to put this into rotation next week.
Shannon @ Yup, it's Vegan says
Let me know how you like it!