Best Indian Style Corn On The Cob In Onion And Yogurt Sauce Recipes

CORN ON THE COB WITH SPICY YOGURT SAUCE

Corn on the Cob with Spicy Yogurt Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 7

Ingredients

1/4 cup mayonnaise
1/4 cup Greek yogurt
2 teaspoons chopped pickled jalapenos
Grated zest and juice of 1 lime, plus more zest, for serving
4 ears fresh, shucked corn
Vegetable oil
Kosher salt and freshly ground black pepper

Steps:

Preheat a grill or grill pan over medium-high heat until hot, about 15 minutes.
Mix the mayonnaise, yogurt, jalapenos and lime zest and juice in a small bowl.
Rub the corn with the oil, sprinkle with salt and pepper and grill until grill marks appear on all sides, about 12 minutes. Serve warm, drizzled with the yogurt sauce and sprinkled with lime zest.

CHILI-LIME RUBBED INDIAN CORN ON THE COB

Chili-Lime Rubbed Indian Corn on the Cob image

When my family goes to India, this is the classic food that is served on all the beaches. Hands-down my favorite Indian food and the absolutely BEST way to serve corn on the cob! You will never resort to just butter again.

Provided by sofie-a-toast

Categories Corn

Time 10m

Yield 4 ears of corn, 4 serving(s)

Number Of Ingredients 5

Ingredients

4 ears corn
1 tablespoon chili powder
1 1/2 tablespoons salt
1 lime, cut into wedges
butter, to taste (optional)

Steps:

Cook the corn in your favorite way but if a grill is available I absolutely recommend grilling it for the best results (although it is still delicious boiled, baked or steamed) and slather with butter (optional).
In a small dish, mix together the chili powder and salt.
Grab a lime wedge, dip in the chili mixture and rub over the corn, making sure to squeeze lime juice as doing so. Dig in while hot and don't worry about getting messy - just make sure to enjoy!

INDIAN-SPICED CORN SOUP WITH YOGURT

Indian-Spiced Corn Soup With Yogurt image

The sweetness of summer corn marries nicely with a burst of Indian spices and tangy thick yogurt. Serve this vegetarian soup hot or chilled.

Provided by David Tanis

Categories dinner, lunch, soups and stews, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 tablespoons butter
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon grated ginger
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
Large pinch cayenne
3 cups corn kernels, from 4 ears
Salt and pepper
Whole milk plain yogurt, for garnish
1 tablespoon chopped chives, for garnish
A few cilantro sprigs, for garnish
Lime wedges, for garnish, optional

Steps:

Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 236 milligrams, Sugar 3 grams, TransFat 0 grams