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Curried Corn

A Trini favorite curried corn! Corn on on the cob smothered in spicy curry never disappoints . Easy snack to whip up and it also makes a great side dish.

[ingredients title=”Ingredients”]

  • 8 ears of corn
  • 2 Tbsp Green seasoning
  • 2 Tbsp Curry powder
  •  1 tsp Ground cumin
  • 1 tsp Garam masala
  • 1/2 tsp Saffron powder (tumeric)
  • 6 Garlic cloves finely minced
  • 2 Large pimento peppers
  • 1 Small onion finely diced
  • 5 Large chadon beni leaves finely minced
  • 1/2 tsp Black pepper
    salt to taste
  • 1/4C Coconut milk
  • 3 Tbsp Coconut oil


[directions title=”Directions”]

  1. Chop corn into 1 inch rounds. Season corn with green seasoning, garlic and pimento peppers overnight in the refrigerator (optional)
  2. Mix curry slurry (curry powder + water) and measure out the other spices and set aside
  3. In a large pot heal oil, add curry slurry to hot oil and allow to “burn” for 2 – 3mins. Add the rest of spices as well as onions, pimento peppers and garlic and allow to cook for another 2mins
  4. Add corn into the pot and stir ensuring that all the corn is coated in the curry mixture
  5. Add 2 cups of water to the pot as well as salt and black pepper. Stir and the cover pot. Turn heat down to medium low and allow to cook for 20mins
  6. Uncover pot, add coconut milk and allow to cook uncovered for a further 15mins or until sauce is to desired thickness. Finish it off with a generous sprinkle of chadon beni and serve


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