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Corn is basted in an easy-to-make mango chutney butter and sprinkled with curry powder, then grilled to sweet, charred perfection in this delicious curry corn on the cob recipe. It takes just minutes to add this flavorful twist to a classic summer side dish!

A close up of 4 cobs of Curry Corn on the Cob

When fresh summer corn starts showing up at the market, this curried corn on the cob is one of the first things we throw on the grill. Sweet corn is brushed with a buttery mango chutney glaze that caramelizes slightly over the heat, creating a delicious mix of sweet, smoky, savory, and warmly spiced flavors.

The ingredient list is wonderfully simple, but the flavor feels anything but basic. Mango chutney adds sweetness and tang, while curry powder brings warmth and depth that pair surprisingly well with the corn’s natural sweetness. A little butter helps everything melt together into a glossy sauce that clings to every kernel.

Finished with fresh cilantro, this is the kind of side dish that completely steals the spotlight at summer dinners and barbecues. It’s easy, a little unexpected, and the sort of recipe people keep thinking about long after the plates are cleared.

Curry Corn on the Cob next to some mango chutney butter

How to make a ‘husk handle.’

Peeling back the husk lets the corn hit the grill directly, so it gets delicious black charred bits, and it makes a very useful handle! To get them as in the pictures, start by removing the first few super-tough outer layers of the husk. Peel back the rest, but don’t detach it. Tear one piece of husk to use as a string to tie the rest together. It is a bit more effort and not essential, but it sure does make a handy handle!

What to serve with curry corn on the cob

Curried corn on the cob are a really versatile side dish – they’re bright and summery to serve at summer grilling nights, but have a curry twist that makes them a good side to round out Indian curry nights.

Other side dishes that work well include curried cauliflower bites, turmeric rice, a grilled potato salad, or grilled mini peppers.

For mains, enjoy your curry corn on the cob with butter chicken poutine, mango chutney chicken, Thai fish cakes, mango chicken curry, grilled rack of lamb or grilled chicken breast!

Curry Corn on the Cob with Mango Chutney Butter

Prep: 10

Cook: 10

Total: 20

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Corn is basted in an easy-to-make mango chutney butter and sprinkled with curry powder then grilled to sweet, charred perfection in this delicious curry corn on the cob recipe. It takes just minutes to add this flavorful twist to a classic summer side dish!

Ingredients

▢ 4 cobs corn
▢ 2 tablespoons mango chutney
▢ 1 tablespoon butter (melted – vegan if necessary)
▢ 1 teaspoon curry powder
▢ Cilantro (to serve)

Instructions

Preheat your grill to medium-high. Peel the husks back from the corn and use a piece of the husk to tie them together. Remove the threads.
4 cobs corn
Mix the mango chutney and melted butter together in a small bowl and brush half over the corn. Sprinkle with the curry powder.
2 tablespoons mango chutney, 1 tablespoon butter, 1 teaspoon curry powder
Grill the corn for 10 minutes, turning a few times, until the corn is vibrant yellow and has several grill marks. Serve the curry corn on the cob with a little cilantro sprinkled over the top and the remaining chutney butter on the side.
Cilantro

Nutrition

Serving: 1 delicious cob of mango chutney buttered corn, Calories: 140kcal (7%), Carbohydrates: 26g (9%), Protein: 3g (6%), Fat: 4g (6%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 8mg (3%), Sodium: 29mg (1%), Potassium: 210mg (6%), Fiber: 2g (8%), Sugar: 9g (10%), Vitamin A: 326IU (7%), Vitamin C: 6mg (7%), Calcium: 8mg (1%), Iron: 1mg (6%)

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.