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Simplified International Flavours

spicy coconut and corn bake

A one-dish wonder Indian recipe, with a great combination of corn, coconut and yoghurt.

Ingredients

  • ½ kg frozen corn kernels or two 250g tins of corn
  • 1 green chili, roughly chopped
  • ½ cup grated coconut
  • 1” piece fresh ginger, peeled and roughly chopped
  • 8 plain tablespoons, unflavored yoghurt
  • 4 tablespoons besan (also known as chickpea flour)
  • 1 teaspoon salt
  • ½ teaspoon mustard seeds
  • ¼ teaspoon asafetida
  • 8-10 curry leaves
  • 3 teaspoons sesame seeds
  • 2 tablespoons grated coconut
  • 3 tablespoons coriander leaves, finely chopped
A one-dish wonder Indian recipe, with a great combination of corn, coconut and yoghurt.

Instructions

  • 1. Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.
  • 2. If using frozen or fresh corn kernels, boil until cooked and soft. If using canned corn, drain.
  • 3. Take half corn and grind in a food processor or mixie with short pulses until roughly ground. Keep aside.
  • 4. Grind green chili, ginger, and ½ cup coconut with 4 tablespoons yoghurt, in a chopper or grinder until you get a thick paste.
  • 5. Mix corn, ground corn, remaining yoghurt, besan (chickpea flour) and coconut, ginger chili paste until nicely blended. Add salt and mix.
  • 6. Pour into an 8” by 8” baking dish or a casserole dish of similar size. Bake for 35-40 minutes or until lightly brown on top. Remove from heat.
  • 7. To temper, heat oil in a wok or frying pan on medium heat. Add mustard seeds, asafetida and curry leaves and stir. Add sesame seeds and cover for ½ minute.
  • 8. Pour tempered oil and spices evenly over baked corn. Garnish with grated coconut and coriander leaves. Serve with green coriander chutney.

    Serves: 4 - 6
    Ingredients: 11

Critical Ingredients

The corn, coconut, besan and yoghurt are critical. Ginger gives a nice flavour, and I wouldn’t drop it. You can simplify the recipe by substituting the green chili with red chili powder (cayenne) – about ½ a teaspoon should still give you adequate flavour. If you use dried (not sweetened) or desiccated coconut, soak it in milk for ½ hour in advance. In the tempering, just sesame seeds and mustard, in case you find locating curry leaves and asafetida a challenge, also give a nice flavour. Just sesame seeds alone also will do, but increase the quantity slightly to 4 tablespoons.

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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