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Corn Korma


  • Heat the oil in a wok (or large non-stick pan) and gently saute the garlic, ginger and onion until tender. Then add the cinnamon with 2 cups stock and 2/3 cup cream. Mix well, turn the heat down and gently cook for 15-20 mins until reduced. 
  • Pound the cumin, mustard, fenugreek and coriander seeds using a mortar and pestle (or in a food processor) until fine. 
  • Then add the spice mixture to the yoghurt with the cardamom, cayenne and salt. Mix well and set aside.
  • When the sauce is reduced by about one-third, add the corn with more stock and cream. Stir until well combined and cook for 3-4 mins until the corn is tender, continually stirring. Taste for seasoning and add the chopped coriander. Stir and simmer until reduced a little more. Turn off the heat and stir in the yoghurt mixture.
  • Serve on a bed of steamed rice.
  • from Dean & Deluca, food emporium in New York


  • 1 tbsp vegetable oil
  • 1 large garlic clove, crushed
  • 1 tbsp grated fresh ginger
  • ½ medium onion, finely chopped
  • 1 cinnamon stick
  • 2-3 cups vegetable stock
  • 1-1½ cups cream
  • ¼ tspn black cumin seeds
  • ½ tspn yellow mustard seeds
  • ½ tspn fenugreek seeds
  • ½ tspn coriander seeds
  • 4 tbsp plain yoghurt
  • ½ tspn ground cardamom
  • ¼ tspn cayenne
  • 1 tspn sea salt flakes
  • kernels of about 8-10 corn cobs
  • 2-3 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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