Spice up your life with this delicious Indian Spiced Corn on the Cob.
Living where I do in South Western Ontario, we are surrounded by corn fields and so starting around July we start getting little stalls popping up selling fresh ears of corn, none of that wrapped in packaging stuff you get at the grocery store.
When corn is in season, you often see shoppers grouped around a box of fresh corn, husking and bagging it up, it's hard to resist when it's so cheap at this time of year.
The kids love helping too, I normally give them a big bag of it when we buy it fresh and they have great and make a lot of mess husking it all.
Luckily I didn't even have to go to a stall this time around, my lovely neighbour, dropped me in a huge bag of it, and so I just had to create a delicious recipe with it. I was actually planning a curry and had already made some of these delicious Vegetable Pakoras so Indian Spiced Corn on the Cob, just seemed like a genius idea.
There are various ways you can cook corn on the cob - you can barbecue, oven baked, microwave, but my favourite and easiest way is to just cook it all in a big pot on the stove.
You just fill a large pot with water (enough to cover the corn), and then I squeeze in some lemon juice. Once the water comes to a boil, you can drop in the corn on the cob, add a lid, turn off the heat and then leave for 10 mins and it will be cooked, so simple.
I then remove the corn from the pot and leave to cool slightly, while I made up the spice mix.
The spices I used for this Indian Spiced Corn was some paprika, cumin, coriander, chilli and salt and pepper. All ingredients, most will have in their spice cupboard, so nothing too complicated, just mixed together in a bowl.
Once the corn is cooled down, spray it all over with spray oil, and then rub the spices into the corn. You can use clean hands for this, prepare to get messy, but it's the easiest way.
Then once coated, heat a frying pan over a medium-high heat, spray with some spray oil, add the corn and sear it all over, till it is lovely and golden and slightly charred in areas, from the spices (you could actually cook this on a barbecue too).
As this is Indian Spiced Corn on the Cob, it wouldn't be complete without a lovely Mint Yoghurt to drizzle all over it. Mint yoghurt is super simple - plain yoghurt, fresh mint, a little lemon juice, salt and I add a little Sukrin: 1 sweetener (or you can use any sweetener of choice). I prefer Sukrin, as it is natural and has no aftertaste.
Serve with your favourite Indian dishes for an amazing fakeaway night.
If you are looking for some Indian Fakeaway dishes to try, check out some of these below:
- Low Syn Best Ever Chicken Korma
- Easy Low Syn Red Lentil Dhal
- Bombay Butternut Squash
- Sweet Corn Pilau Rice
- Syn Free Oven Baked Onion Bhaji
- Lamb Rogan Josh
- Zucchini and Rice Pilau
- Syn Free Tandoori Chicken
- Syn Free Keema Curry
- Chicken Dupiaza with Pilau Rice
but don't stop there, you still have another 500+ delicious Slimming World recipes to browse through in my FULL RECIPE INDEX
Delicous Indian Spiced Corn on the Cob drizzled with mint yoghurt - yum!!
What Kitchen Items Do I Need to Make this Indian Spiced Corn on the Cob?
- Non Stick Frying Pan
- Measuring Spoons
- Mixing Bowl
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Deep Saucepan
Syn Free Indian Spiced Corn on the Cob
Yield 4 servings
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly
- Extra Easy - syn free per serving
- Green/Vegetarian - syn free per serving
- WW Smart Points - 5
- 4 husked ears of corn
- half lemon
- 1 tsp of paprika
- 1 tsp of cumin
- 1 tsp of coriander
- 1 tsp of chilli powder
- pinch of salt and black pepper
- spray oil
- freshly chopped coriander
for the mint yoghurt:
- ½ cup of plain fat-free yoghurt
- ½ lemon
- few sprigs of fresh mint, finely chopped
- pinch of turmeric (purely for yellow colour - omit if you prefer)
- salt and black pepper
- sukrin: 1 (or another sweetener of choice) to sweeten
- Fill a large saucepan with water (enough that will cover the corn), place it on a high heat, add a little of the juice of half a lemon, bring to a boil. Once water is boiling, add the corn, cover with a lid, turn off the heat and leave for 10 mins.
- Remove corn from the pot, and set aside to cool slightly.
- Mix the paprika, cumin, coriander, chilli powder and salt and pepper together in a small bowl.
- Spray corn with spray oil and rub the spice mix all over the corn. (you may not need the entire mix)
- Heat a frying pan over a medium-high heat, spray with spray oil, add the corn and sear on all sides, till golden and charred in areas. (this step could also be done on a barbecue).
For the mint yoghurt:
- Mix the yoghurt, fresh mint, little juice from half a lemon, salt, pepper, pinch of turmeric and sweetener together in a bowl.
- Drizzle over the corn and sprinkle with freshly chopped coriander.
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also, double-check syn values of synned ingredients as different brands can vary.
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Serving Size 1 ear of corn
Amount Per Serving
% Daily Value
Total Fat 1.7 g
Cholesterol 0.6 mg
Sodium 59.2 mg
Total Carbohydrates 30.7 g
Dietary Fiber 4.3 g
Sugars 10.2 g
Protein 1.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Nutritional information is an estimate and is to be used for informational purposes only
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All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.