This Indian Spiced Corn on the Cob is an easy, flavour-packed side dish that's perfect for barbecues, family dinners or serving alongside your favourite Indian-inspired meals. Sweet, juicy corn is coated in a fragrant blend of warming spices, lightly charred until golden, then finished with a cool and refreshing mint yogurt drizzle.
When fresh corn is in season, it's one of my favourite ingredients to cook with. The natural sweetness pairs perfectly with the smoky spices, creating a simple side dish that's bursting with flavour. It's quick to prepare, uses everyday pantry spices and is delicious served with curries, grilled meats or as part of a homemade fakeaway feast.
Calories in Indian Spiced Corn on the Cob
This recipe serves 4 and is 141 calories per serving.
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See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Corn on the Cob: Fresh corn is best when it's in season, as it's naturally sweet and juicy. If using frozen corn on the cob, thaw it completely before cooking.
- Lemon: Fresh lemon juice is used in the mint yogurt.
- Spices: The paprika, cumin, coriander, chilli powder, salt and black pepper combine to create a warm, smoky and gently spiced coating. Adjust the chilli powder to suit your preferred level of heat.
- Spray Oil: A light coating helps the spices stick to the corn and allows it to char beautifully in the pan or on the barbecue.
- Fresh Coriander (Cilantro): Sprinkle over just before serving for a fresh burst of flavour and colour.
- Plain Fat-Free Yogurt: Keeps the dressing light and creamy. Greek yogurt can also be used if you prefer a thicker consistency.
- Lemon: Adds freshness and balances the richness of the yogurt.
- Fresh Mint: Fresh mint gives the best flavour and pairs perfectly with the warming spices.
- Turmeric: Added purely for colour, giving the yogurt a vibrant yellow hue. Leave it out if you prefer.
- Salt and Black Pepper: Enhances and balances the flavours.
- Granulated Sweetener: A small amount of sweetener balances the tanginess of the yogurt and lemon. Honey or maple syrup can also be used if preferred.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This Indian Spiced Corn on the Cob is easy to adapt with different spices and toppings to suit your taste.
- Adjust the spice level: Add more or less chilli powder depending on how spicy you like it, or use cayenne pepper for extra heat.
- Try different spices: Add a pinch of garam masala, curry powder, smoked paprika or extra ground turmeric for a different flavour profile.
- Use lime instead of lemon: Fresh lime works just as well and adds a slightly different citrus flavour.
- Cook it on the barbecue: Barbecue the corn instead of pan-searing for an even smokier flavour.
- Make it dairy free: Swap the yogurt for your favourite plain dairy-free yogurt.
- Try different herbs: Replace the mint with fresh coriander (cilantro), or use a combination of both.
- Add an Indian-inspired drizzle: A little mango chutney, mint chutney or tamarind chutney drizzled over the top adds a delicious sweet, tangy or spicy finish.
- Add crunch: Sprinkle over some toasted flaked almonds, crushed roasted peanuts or crispy fried onions before serving.
- Finish with cheese: Crumble over a little cheddar or feta for an extra savoury touch..
Serving Suggestions
This Indian Spiced Corn on the Cob makes a delicious side dish for all your favourite Indian-inspired meals.
Serve it alongside chicken tikka masala, tandoori chicken, butter chicken, lamb rogan josh or your favourite vegetable curry like chana masala. It's also perfect with grilled lamb, shrimp or kebabs and pairs beautifully with pilau rice, naan bread and a fresh salad.
For a homemade fakeaway feast, serve it with onion bhajis, vegetable pakoras, samosas and plenty of mint yogurt or mango chutney for dipping. It also makes a fantastic side for barbecues, picnics and summer gatherings alongside grilled meats and burgers.
Storing and Reheating
To Store: Allow the corn to cool completely, then I like to slice the kernels off the cob and transfer them to an airtight container. Store in the refrigerator for up to 3 days. Keep the mint yogurt in a separate airtight container and only drizzle it over when serving.
To Reheat: Reheat the corn in a frying pan over a medium heat for 3-5 minutes, stirring occasionally until heated through. Alternatively, microwave for 1-2 minutes, stirring halfway through. Once hot, drizzle over the mint yogurt and garnish with the fresh coriander before serving.
More Side Dish Recipes
Looking for some more side dish ideas? Check out these:
See more Side Recipes →
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Recipe Card
Indian Spiced Corn on the Cob
This Indian Spiced Corn on the Cob combines naturally sweet corn with warming Indian spices and a cool, refreshing mint yogurt drizzle for the perfect side dish.
Ingredients
- 4 husked ears of corn
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- ½ teaspoon of chilli powder
- pinch of salt and black pepper
- olive oil spray
For the mint yoghurt:
- ½ cup (110g) of plain fat-free yoghurt
- 1 tablespoon of lemon juice
- few sprigs of fresh mint, finely chopped
- pinch of turmeric (purely for yellow colour - omit if you prefer)
- salt and black pepper
- granulated sweetener
- handful of freshly chopped coriander
Instructions
- Fill a large saucepan with water (enough that will cover the corn), place it on a high heat and 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 generously with olive oil spray 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 olive oil spray, 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, lemon juice, salt, pepper, pinch of turmeric in a bowl, sweeten to your desired preference with granulated sweetener.
- Drizzle over the corn and sprinkle with freshly chopped coriander.
- Enjoy!!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Vegetarian Friendly
- Gluten Free Friendly
- Storing and Reheating - see storing and reheating section
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Nutrition Information
Yield
4Serving Size
1 ear of cornAmount Per Serving Calories 141Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gCholesterol 2mgSodium 29mgCarbohydrates 26gFiber 4gSugar 7gProtein 6g
Nutritional information and values etc are 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. It is always advised that you calculate by the ingredients you use.
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