Corn Korma Recipe

Nithya Anantham
Corn Korma Recipe
1216 ratings.

Corn Korma Recipe is a quick recipe when compared with other vegetable korma recipes. It is spiced mildly with peppercorns and is much creamy in consistency in spite of not adding any nuts, which is due to its main ingredient, corn. Serve Corn Korma with hot phulkas and Moongphali Bhindi Recipe to make it a complete weeknight dinner.

Take a look at our other popular korma recipes

  1. Navratan Korma Recipe
  2. Kollu Vada Kurma Recipe (Horse Gram Fritters Spicy & Tangy Curry)
  3. Mixed Vegetable Korma Recipe (Vegetables in Spicy Coconut Curry)
  4. Kongunadu Special Thakkali Kurma Recipe ( Tomato Kurma from Kongunadu)
  5. South Indian Style Vegetable Kurma Recipe

Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

15 M

Cooks in

20 M

Total in

35 M


4 Servings


  • 1 cup Sweet corn
  • 2 teaspoons Ghee
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 pinch Asafoetida (hing)
  • 1 sprig Curry leaves
  • 1 Green Chilli , finely chopped
  • 1 cup Coconut milk , thick
  • 1 teaspoon Rice flour
  • 1 teaspoon Black pepper powder
  • Few sprig Coriander (Dhania) Leaves , finely chopped
  • Salt , to taste

How to make Corn Korma Recipe

  1. To begin making Corn Korma Recipe heat a pan in slow flame. Into this put the ghee and when it's heated add the mustard seeds and asafoetida, and let the mustard seeds splutter.

  2. Into this add the curry leaves and finely chopped green chili. Sauté for a minute.

  3. Now, add the grated corn kernels and stir it for 5 minutes till the raw smell of the corn goes away.

  4. Now, take a small bowl into it put the rice flour, pepper and whisk it smoothly along with the thick coconut milk.

  5. Pour this coconut mix into the corn mixture and keep stirring for 5 minutes.

  6. Add more water, depending on the consistency you like.

  7. Season with salt and garnish it with the finely chopped coriander leaves.

  8. Switch off the flame and the Corn Korma is ready to be served with Phulkas or Parathas and Moongphali Bhindi Recipe