How to make Creamy Corn Raita - Boiled corn kernels mixed with yogurt and sour cream and tempered.

This recipe is contributed by Member drchitra phil.

Main Ingredients : Corn kernels (मकई के दाने), Yogurt (दही)

Cuisine : Fusion

Course : Raitas

Creamy Corn Raita Recipe Card

Creamy Corn Raita

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

You can also find more Raitas recipes like Vendaikkai Pachadi, Vendakkai Pachadi, Mango Mint Raita, Tomato Pachdi.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Creamy Corn Raita Recipe

  • Corn kernels boiled 2 cups

  • Yogurt 1/2 cup

  • Sour cream 2 tablespoons

  • Salt to taste

  • Oil 1 1/2 teaspoon

  • Cumin seeds 1/4 teaspoon

  • Mustard seeds 1/4 teaspoon

  • Romaine lettuce (optional)


Step 1

In a medium bowl combine corn, yogurt, sour cream, and salt.Heat oil in a non stick pan, add cumin seeds, mustard seeds and pepper.

Step 2

Saute till the seeds splutter. Add to the corn mixture and mix well. Serve on lettuce leaves.