Kenyan Style Corn Curry
RECIPE: Kenyan Style Corn Curry
Kenyan Style Corn Coconut Curry is a creamy, spicy, delicious vegan curry. Corn cobs are cut into smaller pieces and cooked in a tomato and coconut based curry. The fun part of this curry is that after biting off the kernels you can use the corn to mop up the curry and suck it. To do that, the curry obviously has to be thick and not watery.
Tender Yellow |White Pearls
Rains or monsoon mean fresh corn in India while it appears in abundance during summer in Canada. . Yellow or white they are both very tender, milky and taste very nice during the rainy season. Roasted, boiled or in a curry form. Call it anything you like, corn, maize, sweetcorn, makai, bhuta. Corn is rich in carbohydrates, dietary fibres, thiamin and folates. Low in sodium and saturated fat. I love this shaak or curry. It is a ‘keep your guests busy’ curry. Use any corn you prefer, white or yellow. The gravy is thickened by the coarse peanut powder. Silky creaminess is mainly from the coconut milk used.
Variations Of Kenyan Style Corn Curry
Corn season meant that this curry was prepared in a big sufuria (pan) for the whole family to enjoy it with parathas or bhakri. Mum would make a tomato based gravy one, adding peanut powder to thicken the curry. Occasionally, fresh cream was added. After my marriage and going down to the Coastal Area, this curry without coconut was unheard of. Back then we hardly use to get the yellow variety of corn. It was always the white one. Mum would argue with the vegetable lady, insisting she wants milky tender corn and not the hard ones. Buying the right corn was a ritual that would result in lot of bantering between the buyer and seller.
It is believed that the corn cob curry was a popular preparation by the Ugandan Asians. With peanuts in abundance in their area a substantial amount was added to the curry. Kenyan Asians claim that this recipe is originally from Kenya. Wherever it originates from, this curry is finger licking good. During the corn season, it is a weekly affair at my home.
Trick Of Checking Tenderness Of The Corn
Usually everyone checks the top half of the corn… but that will be tender. The way to check if the whole cob is tender, slowly make a slit through the husk or covering in the middle of the corn and press a kernel. If tender, milk should ooze out.
If people don’t enjoy biting the corn off the cob then you can prepare Makai Paka. So go ahead and make it the way you want to but enjoy fresh tender corn while the season lasts.
Sharing Kenyan Style Corn Curry With Sunday Funday
For this Sunday Wendy suggested “July is National Corn Month. Share a recipe that features corn in any manner. Fresh, Frozen, Ground into Cornmeal, Made into Corn Flakes, etc.” I decided to share a recipe using fresh corn cobs, my all time favourite curry. This recipe was first posted on my blog way back on 14/05/2012. Decided to republish the recipe for this theme with better write and fresh photos.
Some Corn Recipes On My Blog You May Like
Check Out Corn Recipes By Members Of Sunday Funday
-
- Culinary Cam: Blue Corn Bollos de Mazorca
- Sneha’s Recipe: Corn Cutlets
- Our Good Life: Corn Riblets
- Karen’s Kitchen Stories: Cornmeal Sables
- Food Lust People Love: Creamy Corn and Ham Chowder
- Mayuri’s Jikoni: Kenyan Style Corn Curry
- Amy’s Cooking Adventures: Mexican Street Corn Trail Mix
- A Day in the Life on the Farm: Pasta with Sweet Corn Pesto.
Ingredients Required For Kenyan Style Corn Curry
Fresh Corn On The Cob
Make sure the corn is tender. Use either white or yellow one. I have used 3 medium size fresh corn. Remove the husks off the corn cobs. Remove the silky threads. Boil or steam the corn. I boil them in salted water for 5-10 minutes, depending on how tender the corn is . After it is boiled or steamed it becomes easier to cut the corn into 2 inch pieces.
Water
Normal tap water to cook the corn cobs and some for the curry.
Onion
Red, yellow or white. Peeled and finely chopped.
Garlic
Peeled and minced or finely chopped.
Ginger
Peeled and grated or minced. I usually have minced ginger ready in the freezer. So about 1 tsp is enough.
Green Chillis
Finely chopped or the paste. Add according to your taste.
Coconut Milk
Use a good quality thick coconut milk for that lovely silky creamy curry.
Peanuts
Roasted and powdered coarsely. Roast the peanuts in the preheated oven @150ºC for 20-25 minutes. Allow them to cool down a bit. Rub them between your palms gently to remove the skin. Make the coarse powder in the food processor using short bursts or use a pestle and mortar. Alternately, buy ready made roasted peanuts.
Turmeric Powder
Also known as hardar or haldi. Need for boiling the corn and also for the curry.
Red Chilli Powder
Optional. If the green chillis are hot you may not need to add chilli powder.
Coriander Cumin Powder
If you don’t have it add 1 tsp coriander powder and ¼ tsp cumin powder.
Asafoetida
Also known as hing. Optional ingredient. Adds an umami flavour. Don’t add asafoetida powder for a gluten free curry as it may contain wheat flour.
Garam Masala
Easily available in the stores or online. I make my own at home. If you like to make the spice blend at home then find the recipe here.
Whole Cloves, Cinnamon and Black Pepper Corns
Using them whole adds a subtle flavour to the curry without being overpowering and also doesn’t change the colour of the curry.
Fresh Tomato Puree
Use either fresh tomatoes pureed in a blender, canned or passata.
Salt
We will need some for boiling the corn and also for the curry.
Sugar | Jaggery
Add some to balance the flavours. This is an optional ingredient.
Oil
Use any oil of your choice. I have used sunflower oil.
Mustard Seeds
Known as rai or sarson ke dane, we need some for tempering.
Cumin Seeds
Also known as jeera, jiru. We need some for tempering.
Fresh Coriander/Cilantro
Finely chopped for garnishing. Can chop the stems too if they are tender as they are full of flavour.
Chickpea Flour
Also known as besan, chana no lot, chane ka atta. Helps to thicken the gravy. We roast it a little bit with some oil to remove the raw flavour.
Watch How To Make Kenyan Style Corn Curry
CORN CURRY OR SHAAK
Ingredients
FOR BOILING THE CORN
- 2 medium cobs of corn
- 1 tsp salt
- 4 cups water
- ¼ tsp turmeric powder
FOR KENYAN STYLE MASALA CORN
- 1 cup onion finely chopped
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 1 tsp chilli paste
- ½ cup tomato puree fresh
- 1 cup coconut milk
- ½ cup peanuts coarsely chopped
- 1 tsp salt
- 1 tsp jaggery powder or sugar
- 8 peppercorns
- 4 cloves
- 1 inch cinnamon stick
- 2 tbsp fresh coriander/cilantro chopped
- 1 tsp coriander cumin powder
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 3 tbsp oil
- ¼ tsp asafoetida
- ½ tsp turmeric powder
- ½ tsp red chilli powder optional
- 1 tsp garam masala
- 1 cup water
- 2 tbsp chickpea flour
Instructions
PREPARE THE CORN COBS:
- Husk or remove the other leaves and the silky threads from the corn cobs.
- Add 4 cups or more of water in a pan wide pan. Bring it to a boil.
- Add ¼ tsp turmeric powder and 1 tsp salt.
- Wash the corn and add to the boiling water carefully.
- Boil the corn till the kernels are cooked. Mine took only 5 minutes as the kernels were tender.
- Remove the corn cobs from the water.
- Allow the corn to cool down a bit. Cut into 1-2 inch pieces.
- I remove the kernel off 2-3 pieces to add to the curry. This step is optional.
PREPARATION OF THE CORN CURRY:
- Heat oil in a pan over medium heat.
- When it is slightly hot, add the cloves, cinnamon and peppercorns.
- Add the mustard and cumin seeds.
- When they splutter, add the chopped onion and asafoetida.
- Stir fry till the onion is light pink in colour and translucent.
- Add garlic, chilli and ginger paste. Stir fry for a few seconds. Add the coarsely powdered peanuts.
- Stir fry for 1-2 minutes.
- Push the dry mixture to one side of the pan. Tilt is slightly so the oil trickles down to the other side.
- Add the chickpea flour and roast it till you get a nutty aroma and it becomes pinkish. If required add a tsp of oil.
- Add garam masala, turmeric, chilli, and coriander cumin powders. Mix well.
- Add the tomato puree and 1 cup of water. Cook it for 2 to 3 minutes.
- Add salt and sugar | jaggery if using any.
- Add the corn pieces. Mix well and let it simmer over medium heat till the gravy thickens a bit. This will take about 7-10 minutes.
- Add the coconut milk. Mix well. Let the curry become hot.
- Garnish with chopped coriander .
- Enjoy corn curry with hot chapatis, parathas, puri, naan or rice.
Notes
- Roast the peanuts at 150°C in the oven till the skin comes off when rubbed in between the finger and thumb. I store these roasted and shelled peanuts to use in curries, salads, cookies etc.
- If you do not want to use coconut milk, increase the amount of tomato puree.
- If you don't have coconut milk, use coconut cream. Increase the quantity of water for the curry.
- Can use cashew nuts instead of peanuts.
Pin For Later
A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
22 Comments
Wendy Klik
July 6, 2025 at 6:31 am
Another great curry recipe. Always happy for new ideas with corn.
mayurisjikoni
July 28, 2025 at 7:10 pm
Thanks Wendy.
Terri Steffes
July 6, 2025 at 6:59 am
This sounds like a food experience! I love the idea of the curry even if curry isn’t my usual choice. This one I would try! Thanks for the delightful yumminess.
mayurisjikoni
July 28, 2025 at 7:10 pm
Thanks Terri. Hope you will try out the curry.
Amy’s Cooking Adventures
July 13, 2025 at 1:34 am
Love these flavors! It sounds amazing
mayurisjikoni
July 28, 2025 at 7:04 pm
Thanks Amy
Radha
July 23, 2025 at 6:48 pm
This is an amazing curry! I never thought to use the whole corn in a curry. This is so creamy and delicious! I can imagine myself enjoying the curry with rotis and rice. Trying it soon while the corn still lasts.
mayurisjikoni
July 24, 2025 at 5:47 am
Thanks Radha. It really turns out well with the corn available in the US and Canada as they are super tender. Please do try out the recipe.
Archana
July 24, 2025 at 5:40 am
Mayuri, I made this Keynyan-style corn curry, and it was so delicious. Even my father-in-law, who avoids corn, enjoyed it and told me it was soft, hence he could eat it. Thanks.
mayurisjikoni
July 24, 2025 at 5:46 am
Thank you so much for trying out my recipe for the corn curry. Am so glad that everyone enjoyed it and it was perfect for your father in law.
Preethi
July 27, 2025 at 12:39 am
This is Kenyan style corn curry was absolutely lip smacking. My family loved this curry. This will be regular affair at my place from now on. Can’t thank you enough for this delicious curry recipe. Now I have an alternative to the Indian style curry I always make .
mayurisjikoni
July 28, 2025 at 6:57 pm
Thank you so much Preethi for trying out my recipe. Am so happy that your family loved the Kenyan Style Corn Curry. It definitely is quite different from the Indian style.
Seema
July 27, 2025 at 6:28 am
This is a lipsmacking, aromatic curry. We enjoyed it with steamed rice and so delicious.
mayurisjikoni
July 28, 2025 at 6:56 pm
Am so glad that you enjoyed the corn curry. Good idea to serve it with rice.
Kalyani
July 27, 2025 at 9:52 am
This vibrant corn curry steeped in aromatic coconut milk is looking so so so delicious, Mayuri. With the corn season on here in this city, this will be welcomed at home.. thanks for a great recipe
PS – I too learned how to selct the milk”y” tender corn from my mom when buying ‘indian style bhutta’ on the streets 🙂 such lovely memories..
mayurisjikoni
July 28, 2025 at 6:55 pm
Thanks Kalyani. Tips learned from mothers, grandmothers, aunts are such a blessing. We use to enjoy helping my mum choosing the right tender corns.
Priya vj
July 27, 2025 at 10:08 am
Roasted bhutta with masalas is my personal favorite. Using full corn cobs in a curry will be a nice experience. I can only imagine how the flavors would have steeped into the corn cobs …..
mayurisjikoni
July 28, 2025 at 6:54 pm
Thanks Priya. Enjoy the recipe when you try the corn on the cob curry.
Helen
August 22, 2025 at 3:43 pm
I’ve made this curry yesterday and it was so delicious! Corn kernels got so tender and juicy. Thank you for this recipe!
mayurisjikoni
August 22, 2025 at 7:27 pm
You’re most welcome Helen. And thank you so much for trying out the recipe. I am glad that you liked it.
Brena
November 2, 2025 at 2:18 am
I have tried cooking it today , wow! It is delicious
The very first time I tried this Kenyan corn curry
Is when we travelled to Nairobi Kenya
I thought granny’s chef used buttermilk? I was thinking to used buttermilk instead of coconut milk but I didn’t want to ruin my corn curry cravings
Thank you for sharing us your recipes
✌️🫶🏻
mayurisjikoni
November 4, 2025 at 3:49 pm
Brena I am so happy that you enjoyed the Kenyan Style Corn Curry. I don’t think I have come across a Kenyan dish that uses buttermilk. It usually is coconut milk as fresh coconuts are available in abundance in Kenya, especially down at the coastal region.