Baked corn with Indian sauce
4 servings
35 minutes
Baked corn with Indian sauce is a harmony of flavors where the sweetness of corn combines with the spiciness of Eastern spices. This recipe embodies the traditions of Indian cuisine, where spices not only complement the taste but also reveal its depth. The cobs baked to a golden crust become juicy and tender, while the aromatic sauce made from yogurt, turmeric, ginger, and curry adds richness and a slight spiciness to the dish. This treat is perfect for a summer picnic or a cozy home dinner. It can be served as a standalone dish or as a side to meat or vegetables. European cuisine with Eastern notes is a gastronomic adventure that offers warm and vibrant taste sensations.
1
Preheat the oven to 220 degrees. Brush the corn cobs with olive oil (1 tablespoon), sprinkle with salt and pepper. Place in a dish and bake for 15 minutes. Then reduce the temperature to 180 degrees and bake for another 20 minutes. Turn the cobs a couple of times during baking.
- Fresh corn: 4 pieces
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Place a small pot on low heat, pour in 1 tablespoon of oil, add finely chopped small onion, garlic, and a small piece of ginger. Then add turmeric, cumin, chili powder, curry leaves, salt, and pepper. Cook for about 10-12 minutes while stirring occasionally until the onion becomes soft. Let the mixture cool slightly and stir in yogurt. Warm on low heat for a couple of minutes while stirring to make the sauce warm.
- Olive oil: 2 tablespoons
- Onion: 1 piece
- Garlic: 1 clove
- Fresh ginger: 1 tablespoon
- Turmeric: pinch
- Ground cumin: pinch
- Chili powder blend: pinch
- Curry powder: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Plain (natural) yoghurt: 200 ml
3
Water the corn with sauce and serve.
- Fresh corn: 4 pieces
- Plain (natural) yoghurt: 200 ml
