Indian Style Corn On The Cob In Onion And Yogurt Sauce Food

INDIAN-STYLE CORN ON THE COB IN ONION AND YOGURT SAUCE

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

Yummy yogurt sauce for corn on the cob.

Provided by rphel685

Categories Side Dish Vegetables Onion

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

4 ears corn on the cob, husks and silk removed
¼ cup vegetable oil for frying
1 onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 (2 inch) piece fresh ginger, peeled and coarsely chopped
½ teaspoon ground turmeric
6 fresh curry leaves, or more to taste
½ teaspoon cumin seeds
½ teaspoon chili powder
½ teaspoon white sugar
1 cup plain yogurt

Steps:

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.
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.
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 : Calories 162.1 calories, Carbohydrate 29.1 g, Cholesterol 3.7 mg, Fat 3.5 g, Fiber 3.7 g, Protein 7.2 g, SaturatedFat 1 g, Sodium 63.2 mg, Sugar 10.2 g

CORN ON THE COB WITH SPICY YOGURT SAUCE

Corn on the Cob with Spicy Yogurt Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 7

Ingredients

1/4 cup mayonnaise
1/4 cup Greek yogurt
2 teaspoons chopped pickled jalapenos
Grated zest and juice of 1 lime, plus more zest, for serving
4 ears fresh, shucked corn
Vegetable oil
Kosher salt and freshly ground black pepper

Steps:

Preheat a grill or grill pan over medium-high heat until hot, about 15 minutes.
Mix the mayonnaise, yogurt, jalapenos and lime zest and juice in a small bowl.
Rub the corn with the oil, sprinkle with salt and pepper and grill until grill marks appear on all sides, about 12 minutes. Serve warm, drizzled with the yogurt sauce and sprinkled with lime zest.

INDIAN-STYLE CORN ON THE COB IN ONION AND YOGURT SAUCE

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

Yummy yogurt sauce for corn on the cob.

Provided by rphel685

Categories Onion Side Dishes

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

4 ears corn on the cob, husks and silk removed
¼ cup vegetable oil for frying
1 onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 (2 inch) piece fresh ginger, peeled and coarsely chopped
½ teaspoon ground turmeric
6 fresh curry leaves, or more to taste
½ teaspoon cumin seeds
½ teaspoon chili powder
½ teaspoon white sugar
1 cup plain yogurt

Steps:

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.
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.
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 : Calories 162.1 calories, Carbohydrate 29.1 g, Cholesterol 3.7 mg, Fat 3.5 g, Fiber 3.7 g, Protein 7.2 g, SaturatedFat 1 g, Sodium 63.2 mg, Sugar 10.2 g

CORN IN YOGURT

Corn in Yogurt image

Make and share this Corn in Yogurt recipe from Food.com.

Provided by CJAY8248

Categories Indian

Time 25m

Yield 1 sauce, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon yellow mustard seeds
1/8 teaspoon fenugreek seeds
2 tablespoons ghee or 2 tablespoons butter
1/4 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1/2 teaspoon asafoetida powder (optional)
2 garlic cloves, peeled and minced
2 medium yellow onions, peeled and chopped
2 tablespoons water
1/4 teaspoon turmeric
4 jalapeno peppers, seeded and chopped
20 ounces frozen corn kernels, thawed and drained
2 1/2 cups yogurt
1 1/2 tablespoons butter
1 tablespoon chopped fresh coriander (garnish)

Steps:

In a small covered frying pan, toast the mustard seeds and fenugreek in 1 teaspoons of the ghee. Use a lid on the pan, as the mustard seeds will pop.
Place in a mortar and add the red pepper flakes and ginger. Pound into a paste; set aside. Heat a 4-qt. saucepan and add the remaining ghee, asafetida, and garlic.
Saute for a couple of minutes and add the onion, then saute until golden brown and tender. Add the water, pounded ingredients, and turmeric. Cook a few minutes longer.
Add the jalapenos, corn, yogurt, and butter. Simmer 5 minutes.
Garnish with chopped coriander.

Nutrition Facts : Calories 235.6, Fat 11.4, SaturatedFat 6.8, Cholesterol 31.8, Sodium 78.5, Carbohydrate 30.5, Fiber 3, Sugar 6.8, Protein 7.2

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