Sweet corn and coconut stir fry is a gentle, lightly spiced vegetable dish that is especially popular for everyday lunches. The natural sweetness of corn pairs beautifully with fresh coconut, making it a dish that appeals to both adults and children.
This recipe is quick to prepare, uses simple ingredients, and does not require grinding or complex spice blends. It works well as a dry side dish with rice and dal.
Recipe Information
Prep time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Main ingredients
-
2 cups sweet corn kernels, fresh or frozen
-
¼ cup freshly grated coconut
Tempering
-
2 teaspoons vegetable oil
-
½ teaspoon mustard seeds
-
1 teaspoon split chana dal
-
8 to 10 curry leaves
Seasoning
-
¼ teaspoon turmeric powder
-
Salt to taste
Optional flavour
-
1 small green chilli, finely chopped
Step-by-Step Method
-
If using frozen corn, rinse it under warm water and drain well.
-
Heat the oil in a wide pan over medium heat.
-
Add the mustard seeds and allow them to pop.
-
Add the chana dal and cook for 30 to 40 seconds until lightly golden.
-
Add curry leaves and green chilli if using. Stir carefully.
-
Add the sweet corn kernels and mix well.
-
Sprinkle in turmeric and salt, then stir to coat evenly.
-
Lower the heat, cover the pan and cook for 5 to 6 minutes, stirring once, until the corn is tender.
-
Remove the lid and cook uncovered for another 1 to 2 minutes to remove excess moisture.
-
Turn off the heat and mix in the grated coconut.
-
Taste and adjust salt before serving.
Cooking Tips
-
Do not overcook the corn. It should remain soft but juicy.
-
Fresh coconut gives the best flavour, but desiccated coconut can be used in small quantity if needed.
-
Keep the spices mild so the natural sweetness stands out.
Variations
-
Vegan: The recipe is naturally vegan.
-
Kids friendly: Omit the green chilli completely.
-
Extra crunch: Add a tablespoon of roasted peanuts along with the coconut.
Serving Suggestions
Serve with steamed rice, sambar or plain dal. It also works well as a filling for lunchboxes once cooled.
Storage and Reheating
-
Store in the fridge for up to 2 days in an airtight container.
-
Reheat gently in a pan on low heat.
-
Freezing is not recommended as corn loses its texture.
