The Washington Post

Corn on the Cob Curry

Corn on the Cob Curry 4.000

Goran Kosanovic for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Weeknight Vegetarian Aug 6, 2018

This curry, based on peanuts and chickpea flour, features corn on the cob nestled right in. The combination of creamy, nutty sauce and crunchy, sweet corn may justify the messy eating, but if you'd like something neater, feel free to cut some or all the kernels off the cobs before they go into the pot.

If you can find only salted peanuts, reduce the added salt in this recipe to 1/2 teaspoon, before tasting and adjusting. You may also substitute the nuts with 3/4 cup natural peanut butter.

Serve with rice or flatbread.

To read the accompanying story, see: Curried corn on the cob is crazy good and made for summer.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 6 ears corn, still in their husks
  • 1 cup unsalted peanuts, preferably red-skinned for visual appeal, plus more for serving (see headnote)
  • 5 tablespoons canola oil
  • 3/4 cup chickpea flour
  • 1 cup plus 2 tablespoons plain whole-milk Greek yogurt (may substitute low-fat)
  • 1 teaspoon kosher salt, plus more as needed (see headnote)
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons ground red chile, such as Kashmiri
  • 1 teaspoon sugar
  • 2 1/2 cups water, or more as needed

Directions

Dip the corn cobs, husks and all, in water, until thoroughly moistened. Microwave on HIGH until very hot, 10 to 12 minutes.

When they are cool enough to handle, use a sharp knife to cut crosswise through the husk and cob an inch or two from the wide/stem end (opposite from the end with the tassel of silk). Hold the silk end, then push the corn cob out the other end. Discard any stray silks. Cut each cob in half.

Place the peanuts in a dedicated spice grinder or food processor; grind to a fine consistency.

Pour the oil into a large skillet over medium heat. Once the oil shimmers, add the chickpea flour, whisking to smooth out any lumps (forming a kind of roux). Cook until slightly darkened, about 4 minutes. Add the ground peanuts; reduce the heat to medium-low and cook, stirring frequently, for 5 minutes, until the mixture is the consistency of thick peanut butter.

Whisk in the yogurt, salt, turmeric, chile powder and sugar. Increase the heat to medium and gradually ladle in the water, whisking until smooth. Taste, and add more salt, as needed.

Nestle the corn into the sauce, reduce the heat until the sauce is barely bubbling, cover and cook for 5 minutes, until the sauce is the consistency of heavy cream. Add more water as needed to loosen the sauce. The sauce will continue to thicken as it sits (and if you refrigerate leftovers), so you may need to whisk in more water still when you reheat.

Transfer to a serving dish or individual wide, shallow bowls, scatter more peanuts over each portion and serve.

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Recipe Source

Adapted from "Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day," by Meera Sodha (Flatiron Books, 2018).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving (based on 6): 470


% Daily Values*

Total Fat: 31g 48%

Saturated Fat: 6g 30%

Cholesterol: 10mg 3%

Sodium: 240mg 10%

Total Carbohydrates: 42g 14%

Dietary Fiber: 6g 24%

Sugar: 14g

Protein: 15g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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