Curry Corn on the Cob with Mango Chutney Butter
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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!
When corn makes its summer debut, you’ll find us firing up the grill in our backyard, enjoying all the sweet corn we can lay our hands on! This curried corn on the cob is literally bursting with flavors! With sweetness from the corn and mango chutney, and a sprinkling of savory from the curry powder, you’ll be dreaming of this curry corn on the cob all winter long.
Ingredients needed
Curried corn on the cob proves that simplicity is best, using just a handful of ingredients! This is all you need to create this flavorful summer side:
- Cobs of corn: See our tips below for selecting good corn!
- Mango chutney: we use store-bought for ease. But you can make your own if you’d like!
- Other ingredients: butter, curry powder, and cilantro to serve.
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 like we did in the pictures, start by taking off 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 little bit more effort, and it’s not essential, but it sure does make a handy handle!
How to select corn
Corn totally tastes like summer! Picking out the perfect ears during their short season can elevate your cob, making a difference in the final taste and texture. We’ve got a few tips for making sure your corn shines:
- Husks: Opt for corn with vibrant green husks that hug the ear snugly. Ensure the husk covers the entire cob.
- Feel: The husks should feel moist, while the corn kernels should appear plump and evenly spaced. A good ear of corn should also feel weighty, meaning the kernels will be juicy and well-developed.
- Silk: Take a peek between the husk leaves to inspect the silk strands. Look for moist, golden-brown silk. Leave any ears with dry or darkened silk behind!
- Smell: Give the corn a sniff. A sweet, fresh scent is a good sign. If it smells musty or sour, it’s best to leave it behind!
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!
Recipe FAQs
Can I make curry corn on the cob in the oven or on the stovetop?
Sure thing! Turn the broil on and put the corn under for around 8 minutes, turning a few times. For the stovetop, we recommend using a grill pan!
Where should I buy corn?
While most grocery stores start stocking corn on the cob in mid-summer, the place to get the freshest, sweetest, and best-tasting corn is directly from the farmer or the farmers’ market. They always sell the best corn.
How do I store leftovers?
Leftover curried corn can be kept in an airtight container for up to 4 days in the fridge. Put any leftover chutney butter in a jar.
Can I add any other seasonings?
Sure! Feel free to play with the flavors as you wish – add salt, pepper, some ginger, coriander, garam masala, red chilli powder, or other spices.
Curry Corn on the Cob with Mango Chutney Butter
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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
So good, our family loved it!
I’m so happy to hear that the recipe as a hit!
Thank you so much!!!
Love it! Thank you for a wonderful recipe. I love corn, so I will definitely try this! 🙂
You’re so welcome! I hope you love the recipe as much as I do. 🙂
I do, too! The end of strawberry and tomato season also bring me to tears. 🙁