Masala Corn
Masala Corn
Ingredients
- 2 sweet corn cobs, cut into 1-inch pieces
- 1 teaspoon salt, plus more, as needed
- 2 tablespoons butter
- 1 teaspoon ginger, finely chopped
- 1 teaspoon garlic, finely chopped
- 1 tablespoon Schezwan sauce
- 1/4 cup tomato ketchup
- 1/2 cup water
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon lime juice, freshly squeezed, or to taste
Instructions
- 1
Cut the sweet corn cobs into 1-inch pieces. Bring a large pot of salted water (about 1 teaspoon of salt) to a boil. Add the corn pieces and boil until tender, about 5-7 minutes. Drain well and set aside.
⏱️ 10 min
- 2
In a large pan or skillet, melt the butter over medium heat. Add the chopped ginger and garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 3
Stir in the Schezwan sauce, tomato ketchup, and 1/2 cup of water. Mix well to combine, bringing the sauce to a gentle simmer.
⏱️ 2 min
- 4
Add the boiled corn pieces to the pan. Toss thoroughly to ensure the corn is evenly coated with the sauce. Cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
⏱️ 3 min
- 5
Remove the pan from the heat. Season with additional salt (if needed), black pepper, and garlic powder. Stir in the fresh coriander and a generous squeeze of lime juice.
⏱️ 1 min
- 6
Serve the Masala Corn hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Masala Corn
- 2 sweet corn cobs, cut into 1-inch pieces
- 1 teaspoon salt, plus more, as needed
- 2 tablespoons butter
- 1 teaspoon ginger, finely chopped
- 1 teaspoon garlic, finely chopped
- 1 tablespoon Schezwan sauce
- 1/4 cup tomato ketchup
- 1/2 cup water
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon lime juice, freshly squeezed, or to taste
Instructions
- 1
Cut the sweet corn cobs into 1-inch pieces. Bring a large pot of salted water (about 1 teaspoon of salt) to a boil. Add the corn pieces and boil until tender, about 5-7 minutes. Drain well and set aside.
⏱️ 10 min - 2
In a large pan or skillet, melt the butter over medium heat. Add the chopped ginger and garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 3
Stir in the Schezwan sauce, tomato ketchup, and 1/2 cup of water. Mix well to combine, bringing the sauce to a gentle simmer.
⏱️ 2 min - 4
Add the boiled corn pieces to the pan. Toss thoroughly to ensure the corn is evenly coated with the sauce. Cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
⏱️ 3 min - 5
Remove the pan from the heat. Season with additional salt (if needed), black pepper, and garlic powder. Stir in the fresh coriander and a generous squeeze of lime juice.
⏱️ 1 min - 6
Serve the Masala Corn hot and enjoy!
⏱️ 1 min