Indian-Style Corn on the Cob in Onion and Yogurt Sauce

Yummy yogurt sauce for corn on the cob.

Step: 1

Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.

Step: 2

Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.

Step: 3

Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.

Per Serving: 162 calories; protein 7.2g; carbohydrates 29.1g; fat 3.5g; cholesterol 3.7mg; sodium 63.2mg.

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