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Casserole of sauteed sweet corn kernels

Sauteed Sweet Corn Kernels

Sweet corn kernels sauteed with chilies and garlic makes a nice snack
Course Breakfast, Snack
Cuisine Indian
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 2 people


  • 2 tbsp Oil
  • 4-6 Curry Leaves opt
  • ½ tsp Mustard Seeds
  • ¾ tsp Cumin Seeds
  • ½ small size Onion chopped
  • 5 Green Chillies chopped adjust to your taste
  • 1 tbsp Garlic Paste/Crushed
  • ½ tsp Turmeric Powder
  • ½ tsp Salt adjust to taste
  • 14.5 oz bag of frozen Sweet Corn Kernels
  • 4 tbsp Milk
  • Cilantro for garnish


  • Heat oil in a pan, add curry leave, mustard seeds and cumin.   Let the seeds splutter.  
  • Add onion and green chillies and saute.
  • When onions are translucent, add garlic and mix well. 
  • Throw in turmeric, salt and give a quick stir.  
  • Add corn kernels,  milk and mix well.  Cover and cook for 5-7 minutes or until corn is cooked.
  • Remove the cover and cook until the liquid evaporates.
  • Garnish with cilantro and serve immediately.


  • I used frozen Birds Eye sweet corn and I prefer this band of frozen corn. Can use canned sweet corn as well.