Creamy Sweet Corn

Recipe by
Total Time:
15 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Low-Heat Recipe
Difficulty: Easy

Creamed corn or ‘cream-style’ corn finds its origins in Native American cuisine, and is today eaten commonly across southern and midwestern US. This festive side dish is very easy to make and works as a great, filling accompaniment in meals. Firstly, you need to grind sweet corn into a coarse past. Next, add mustard seeds to heated oil in a Kadhai, before adding green chilli, cloves, finely chopped garlic and meetha neem leaves and allowing their flavours to sit into the oil.

Once that has happened, add the ground coarse sweet corn paste and add salt as per the taste. Don’t forget to keep stirring continuously. When the mixture in the Kadhai thickens, add the cashew nuts. Take the creamed corn off the heat and garnish it beautifully with chopped coriander leaves. Serve this creamy sweet corn to your guests and watch them lick their fingers!

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 1 cup sweet corn
  • 1 cup milk
  • ¼ cup cream
  • 1-3 green chilli
  • 1 tbsp. chopped coriander leaves
  • 10-20 cashewnuts
  • 1 tsp. mustard seeds
  • 1 tbsp. oil
  • 8-10 leaves of meetha neem
  • 1-2 cloves garlic
  • ½ tsp. salt

How to Make Creamy Sweet Corn

  • Make a coarse paste of sweet corn in a grinder.
  • In a kadhai, heat oil, add mustard seeds.
  • When spluttering, add meetha neem leaves, finely chopped garlic, cloves and green chilli, add coarse paste of sweet corn and salt.
  • Keep on stirring. When it thickens, add cashewnuts.
  • Garnish with coriander leaves and serve hot.