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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 minutes
Cook Time 10 minutes minutes
Total Time 12 minutes minutes
Servings 2 people
Calories 366kcal
- 2 tablespoon Oil
- 4-6 Curry Leaves opt
- ½ teaspoon Mustard Seeds
- ¾ teaspoon Cumin Seeds
- ½ small size Onion chopped
- 5 Green Chillies chopped adjust to your taste
- 1 tablespoon Garlic Paste/Crushed
- ½ teaspoon Turmeric Powder
- ½ teaspoon Salt adjust to taste
- 14.5 oz bag of frozen Sweet Corn Kernels
- 4 tablespoon 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.
- Nutrition - Nutritional values are approximate values.
Calories: 366kcal | Carbohydrates: 52g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 1355mg | Potassium: 425mg | Fiber: 9g | Sugar: 13g | Vitamin A: 228IU | Vitamin C: 61mg | Calcium: 81mg | Iron: 2mg