Sep 03, 2013

Corn Masala

This dish is so luscious, I could eat a whole pan of it by myself. It’s a little spicy and the sweet corn stays wonderfully crunchy as it rolls around in the flavorful masala sauce.

It’s corn season after all, so I like to go to my local Farmer’s Market and buy a bunch of organic ears to save for the cooler months. They freeze very well. Just shuck them and put them in freezer bags. 

This dish is MESSY. That’s one of the things I love about it. 🙂 So have plenty of napkins on hand. Just pretend you’re in India eating with your hands, where that is still the tradition in some parts! Eating with one’s hands in India is a technique that, when mastered, is actually quite hygienic. First, the hands must be thoroughly washed, with particular attention paid to the fingernails… having long fingernails in India is considered unhygienic.

In North India, when eating curry, the gravy must not be allowed to stain your finger—it is considered ill mannered to let your food stain the out side of your fingers or palm while eating and food is to be eaten only with the tip of the fingers! The usage of spoons and forks is prevalent, however, in the urban areas of North India. When flatbreads such as chapati, roti, or naan are served with the meal, it is acceptable to use pieces of them to gather food and sop up gravies and curries. 


  • 4 ears fresh corn (make sure it’s organic or at least GMO-free)
  • 1 large onion, sliced
  • 1 can diced tomatoes (try to find salt-free or low sodium)
  • ¼ cup tomato paste
  • ½ cup water
  • 2 tsp Garam Masala spice blend
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 1 TBS date sugar
  • 1 tsp tamari
  • 2 TBS dried currants


  1. Water-sauté the onion with the mustard and cumin seeds until the onion is tender.
  2. Add all of the remaining ingredients, except the corn, stir well and simmer for about 20 minutes. Add a little more water if the mixture gets too thick.
  3. Break each corn ear into 3 even pieces as best you can. It is MUCH easier to just firmly grasp the ears and break them rather than trying to cut them.
  4. Place the corn into the masala and stir evenly to coat each piece of corn. Simmer for a few minutes only, just to warm, keeping the corn crisp and fresh.
  5. Dive in and enjoy!

Serves 4 as a side dish.

Healthy trails,

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