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Indian-Style Corn on the Cob in Onion and Yogurt Sauce

Rated as 5 out of 5 Stars

"Yummy yogurt sauce for corn on the cob."
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35 m servings 162
Original recipe yields 4 servings


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  1. Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.
  2. Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.
  3. Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.

Nutrition Facts

Per Serving: 162 calories; 3.5 29.1 7.2 4 63 Full nutrition

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Prepared this precisely as written, except that I couldn't find my Indian chili powder and had to substitute cayenne. We think it has at least as good an Indian flavor/savor as anything you'll ...

This was absolutely delicious! The sauce tastes great with corn. It was pretty easy to make and very tasty!