Fresh Corn Roast

This is a special side dish made from corn for chapati, appam etc. This corn side dish is very similar too the Egg roast making it an ideal side dish for vegeterians also.


  • Corn
  • Oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Ginger (chopped) – ½ tbsp
  • Garlic (chopped) – ½ tbsp
  • Onion – 3 nos (medium sized)
  • Green chilli – 1 to 2 nos
  • Curry leaves – few
  • Salt – ½ tsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Black pepper powder – ½ tsp
  • Tomato – 2 nos (small)
  • Coriander leaves – few

Remove the corn husk. Cook it in a pressure cooker by adding enough water. Cut it into small pieces if needed. Salt is not added, as it may harden it. Corn is perfectly cooked after 6 whistles over high flame. Wait for it to cool down before removing the kernels. Kernerls can be easily removed by using a knife. You can freeze the kernels for later use.

Add oil to a pan. Add mustard seeds, ginger, garlic, onion, green chilli and curry leaves. Add a pinch of salt and mix well. Saute till colour turns light brown. Add red chilli powder, coriander powder, garam masala powder and black pepper powder. Saute for 30 seconds. Add the tomatoes to it. Cover and cook till the tomatoes turn mushy. Add a pinch of salt to it.

This dish is dry roast type and to make it thick gravy, add coconut milk, cream etc. You can try different styles by adding other vegetables, eggs etc.

Add the boiled corn to the prepared roast mix. Sprinkle water and mix well. Cover and cook for few minutes. Add more water if needed to get more gravy. Add 1 tbsp oil and few curry leaves and saute till colour becomes darker. Finally add some chopped coriander leaves and mix well.

Corn Roast is ready to be served!!!