Here’s an EARful for you, this breakfast/snack dish is as basic and desi as they come, but oh is it a-MAIZE-ing! I make this in the summer with fresh corn (sometimes fresh grilled corn), and I know friends who make it yearlong with frozen corn.


3 cup corn kernels

2 tsp salt (to taste)

¾ to 1 cup milk

1 tbs ground peanuts

1 tsp ground ginger

1 tsp ground garlic

1 tsp sugar (to taste)

1 tbs grated coconut

1 tsp garam masala

¼ cup chopped cilantro

1 tbs fresh lemon juice


1 tbs oil

Pinch of hing (asafetida)

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp sesame seeds

6-7 curry leaves

1 tbs green chilis (to taste)

Garnishes: thin sev, pomegranates, green chilis, cilantro


1 Using a food processor, coarsely grind the corn kernels

2 Heat the oil and then lower the temperature. Add the temper ingredients one by one in the order listed

3 Add the corn and salt and mix together

4 Add milk, stir, and cook covered for 10 min, stirring every 2-3 minutes

5 Add the peanuts, ginger, garlic, sugar, coconut, and garam masala and continue to cook off the liquid

6 Once the liquid has all evaporated, add the cilantro and lemon juice 7 Serve hot with sev, pomegranate seeds, green chilis, and/or cilantro!

Food restrictions

🌱 Vegan friendly – use dairy free milk

🌱 Jain friendly – omit ginger garlic

Tags: Indian, Breakfast, Snacks, Sides, Quick & Easy

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