Friday night means family movie night at our place. The food has to be snacky and casual – something one can munch on through the ups and downs of the movie plot, that can keep up with the spiciness of the banter and that can keep us from biting our nails near the climax.

On the top of our movie night favourite foods are Chicken popcorn, glazed chicken wings, sweet potato fries and warm n spicy Butter Masala Corn. The inspiration for the flavour comes from the world famous and uber delicious chicken butter masala curry.

I prefer to keep the Friday night recipes very simple and easy so that instead of slaving in the kitchen, I can also put my feet up and unwind finally. Because we all know Friday is the best night of the whole week when Monday seems far far away!

With very few basic spices and 3-4 minutes cooking time, these lip smacking good Butter Masala Corn are a breeze to make. You might like to multiply the recipe by 2 or 4 if you are making for a bigger crowd and also because everyone wants a second helping. It goes great as a side/salad with grilled food too.

-If using fresh corn cobs, boil the corn till tender. The boiling time depends on how soft or mature the cobs are, around 5-10 minutes. Run under cold water and drain thoroughly. Cut the corn off the cob and use as required in the recipe.
-Fresh soft corn cob has bright green outer covering and is plump and milky inside.
-Never add salt to boiling water, it will toughen the corn.


400g/2 tins sweet corn
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1 teaspoon red chilli powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
salt to taste
2 tablespoons butter
2 tablespoons tomato sauce
2 tablespoons lemon juice
Chopped parsley/coriander and green chilli peppers

This Is What You Do:

Rinse sweet corn to get rid of extra salt and preservatives.

Heat butter on medium low heat in a frying pan.

Add sweet corn, onion powder, garlic powder, ginger powder, red chilli powder, coriander and cumin powder. Sauté on medium heat for 2 minutes.

Add tomato sauce and sauté another minute to coat the corn with sauce and spice mix.

Season with salt if required. Remove from heat.

Add lemon juice, chopped coriander and green chillies. Toss to mix.

Serve warm in muffin cups, paper cups or individual bowls.

Serves 4

Leave a Reply

Your email address will not be published.