Sep 03, 2013
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.
- 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
- Water-sauté the onion with the mustard and cumin seeds until the onion is tender.
- 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.
- 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.
- 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.
- Dive in and enjoy!
Serves 4 as a side dish.