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.

1 Comment:

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.