Corn Cobs in Tangy Peanut Masala

Corn Cobs in Tangy Peanut Masala
Staff Writer
Corn Cobs in Tangy Peanut Masala
Emma Lee

Corn Cobs in Tangy Peanut Masala

I love corn in most guises, but few dishes are as delicious as this. The cobs are enrobed in a tangy, tomato-based curry laced with crushed roasted peanuts, adding texture and flavor. The result is absolutely delicious and the dish easy to make. I normally eat the cobs with my fingers and mop up the sauce with Indian breads, but if that feels awkward, use corn kernels instead of cobs and eat the dish with a knife and fork.

Click here to see Indian Cooking, Simplified.

4
Servings
401
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup vegetable oil
  • 1 1/2 Teaspoon cumin seeds
  • 1 red onion, minced
  • 5 tomatoes
  • 3/4 Ounces peeled ginger
  • 4 large cloves garlic, peeled
  • 2 Teaspoons rounded ground coriander
  • 1/3 Teaspoon turmeric
  • 1 1/2 Teaspoon garam masala
  • 3/4 Teaspoons chili powder, to taste
  • 4 small corn cobs
  • 1 Cup roasted peanuts, crushed coarsely
  • 2 1/2 Cups water
  • Salt, to taste
  • Handful of cilantro leaves
  • 1-1 1/2 tablespoons lemon juice, or to taste
  • Lemon wedges, for serving (optional)

Directions

Heat the oil in a large nonstick pan. Add the cumin seeds, followed by the onion, and sauté until golden.

Meanwhile, combine the tomatoes, ginger, and garlic in the bowl of a food processor or blender and blend until smooth. Add to the onion with the ground spices. Cook until the masala has completely reduced and released oil back into the pan. Then stir-fry for 3-4 minutes to intensify the flavors.

Meanwhile, bring a large pot of water to a boil and add the corn. Return to a boil and cook until the kernels are just tender, for 10 minutes. Drain, and when cool enough to handle, cut each cob into 4 pieces with a heavy knife (be very careful).

Returning to the masala, add the peanuts with the water and bring to a boil, then reduce the heat, and simmer for 5 minutes. Add the corn cobs, cover, and simmer until the sauce has thickened and there is a little oil on the surface, for 5-7 more minutes.

Taste and adjust the seasoning, adding cilantro leaves and lemon juice, to taste. The sauce will taste different when eaten with the corn so if you are not sure, serve the dish with lemon wedges on the side.

Nutritional Facts

Total Fat
28g
40%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
2mg
1%
Carbohydrate, by difference
28g
22%
Protein
15g
33%
Vitamin A, RAE
179µg
26%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
183mg
18%
Choline, total
7mg
2%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
88µg
22%
Iron, Fe
10mg
56%
Magnesium, Mg
147mg
46%
Manganese, Mn
2mg
100%
Niacin
6mg
43%
Phosphorus, P
369mg
53%
Riboflavin
1mg
91%
Selenium, Se
13µg
24%
Sodium, Na
215mg
14%
Thiamin
1mg
91%
Water
114g
4%
Zinc, Zn
3mg
38%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.