How to make Creamy Corn Raita -

Boiled corn kernels mixed with yogurt and sour cream and tempered.

Sanjeev Kapoor

This recipe is contributed by Member drchitra phil.

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

Cuisine : Fusion

Course : Raitas

Creamy Corn Raita

Creamy Corn Raita Recipe Card


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!

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.