This recipe mashes up the bold spices of Indian curry with the irresistible charm of Mexican street corn. The result is fire-kissed corn slathered in a creamy, curried sauce with tang, heat, and just enough sweetness to keep you coming back. It’s messy in the best way and perfect for cookouts, sides, or just when you want to impress your taste buds.
Ingredients
For the Corn:
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4 ears of corn, husked
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1 tbsp neutral oil or melted butter
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Pinch of salt
For the Curried Sauce:
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¼ cup mayonnaise (or Greek yogurt for a lighter version)
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2 tbsp sour cream (or more mayo if preferred)
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1½ tsp curry powder (choose your heat level)
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½ tsp garam masala
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½ tsp ground cumin
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½ tsp paprika (or Kashmiri chili powder)
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Juice of ½ lime
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1 tsp honey or sugar (optional, for balance)
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Salt, to taste
Toppings:
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Chopped fresh cilantro
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Crumbled paneer, queso fresco, or feta
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Extra curry powder or chili powder for dusting
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Lime wedges
Instructions
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Grill the Corn:
Brush the corn with oil or melted butter, season lightly with salt, and grill over medium-high heat (or use a grill pan) until lightly charred all over, about 10–12 minutes, turning often. -
Make the Sauce:
In a bowl, whisk together the mayo, sour cream, curry powder, garam masala, cumin, paprika, lime juice, honey, and salt until smooth. Adjust for heat/sweetness/tang to your liking. -
Slather & Serve:
As soon as the corn comes off the grill, slather each ear generously with the curried sauce. Top with crumbled cheese, cilantro, and a sprinkle of extra spice if you’re feeling bold. Serve hot with lime wedges. Or optionally, separate the corn from the rest of the ear, and serve mixed will in the curried sauce in a bowl or cup!
Nutritional Estimate (per ear, with mayo + feta):
Calories: ~220 | Fat: 16g | Carbs: 17g | Protein: 5g | Fiber: 2g | Sugars: 5g
