Indian-spiced Creamed Corn

Traditional creamed corn is a kinda soupy version of sweetcorn. The “creaminess” is a milky liquid that comes from partially mushed up kernels, no additional any form of dairy required. This Indian-styled creamed corn use some warm aromatic Indian spices and curry leaves to transform something ordinary into a special and fragrant side dish that delivers flavour and comfort. You can of course use some heavy cream to make it even more creamier and richer.


6 tbsp Coconut oil, or ghee 1 Large onion, peeled and finely sliced 3 Garlic cloves, peeled and finely sliced 2 tin x 340 g Sweetcorn, drained 2 tsp Coriander powder 1½ tsp Cumin powder 12-20 Curry leaves ½-1 tsp Dried chilli flakes (depending on how spicy you want it) 1 Lemon, zested, half juiced, half cut into wedges Sea salt flakes Freshly milled black pepper

Heat 4 tablespoons of coconut oil over a medium heat in a wide pan. Add the onion and garlic, reduce to low, then fry for 15 minutes until soft and translucent. Stir occasionally and add a splash of water (or cream) if beginning to catch.
Add half the corn to a jug with a splash of water. Then, using a stick blender or food processor, blitz into a rough pulp.
Add remaining coconut oil to the onion, then add the spices and curry leaves. Stir for 1–2 minutes until fragrant, then add the creamed corn and reserved kernels. Add the zest of one lemon and the juice of half, sea salt and pepper to taste, and a splash of water or cream to loosen if it’s too thick.
Cut the remaining lemon half into wedges. Place creamed corn in a bowl and serve with lemon wedges and naan if desired.

20 comments:

Diana 22/9/26 12:26: Curry leaves and coriander turning plain sweetcorn into something this fragrant sounds wonderful, and blitzing half the corn for that natural creaminess is such a clever no-dairy trick. Serving it with naan is the perfect finishing touch, Angie.
Tom 22/9/26 14:54: ...look great! 🌽
DEZMOND 22/9/26 15:25: I generally cannot for the life of me stand Indian spices, but I do love corn and I actually made corn soup for dinner tonight.
Frank | Memorie di Angelina 22/9/26 15:34: Sounds delightful, Angie! What a tasty way to enhance the flavor of corn.
Anonymous 22/9/26 15:47: Looks good -Christine cmlk79.blogspot.com
Brian's Home Blog 22/9/26 17:15: It has been years since I had any creamed corn, bet that one is delicious!
🇺🇸Baking with Nessa🇺🇸 22/9/26 17:51: I have never seen curry leaves before, thank you for the introduction. It is such a lovely and flavorful dish, I am bringing my spoon to dig in! ~Nessa
Pam 22/9/26 19:47: Looks hearty & flavorful.
Guillaume 22/9/26 20:05: I love creamed corn. I use it for pate chinois here.
DVArtist 22/9/26 20:07: I can't eat corn but I must say this looks very good.
eileeninmd 22/9/26 20:07: Looks yummy Angie, thanks for sharing.
Take care, enjoy your day!
Linda's Relaxing Lair 22/9/26 23:11: Looks very nice!
J.P. Alexander 23/9/26 01:11: Gracias por la receta.Te mando un beso.
peppylady (Dora) 23/9/26 01:32: different take on corn.
Jeff the Chef 23/9/26 03:33: I love this! Perfect for fall.
Sherry's Pickings 23/9/26 04:29: I have only used creamed corn from a tin! Does the coconut oil give this a coconutty flavour?
sherry
Margaret D 23/9/26 09:17: Looks good Angie.
David M. Gascoigne, 23/9/26 13:32: What a great dish!
DeniseinVA 23/9/26 14:00: Always a pleasure to visit and see what delicious dish you are going to share that day. You never disappoint. Thanks Angie :)
Anne in the kitchen 23/9/26 14:21: I will be trying this!