Cob Corn in a Coconut-Chile Sauce

Nariyal Bhutta

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

When I first tested this recipe, I wasn’t bowled over by its looks. Halved corncobs bathing in a slightly curdled-looking coconut sauce didn’t call out to me. But I did give in and taste it—and I am so glad I did. As I bit into the succulent kernels, sweetness permeated my mouth, followed by a slow, gentle burn. The sweet backdrop against up-front pungent chiles proved addictive as I grabbed my second helping. My six-year-old son, Robert, surprised me by having seconds too, asking for a sma