Palak Sweet Corn Recipe: A Burst of Freshness

The vibrant duo of spinach and sweet corn comes together in the delightful Palak Sweet Corn recipe, a dish that’s bursting with both flavor and nutrition. This simple yet satisfying curry is perfect for a quick weeknight meal or as a colorful side dish to impress your guests.

Ingredients for Palak Sweet Corn Recipe

Palak Sweet Corn Recipe
  • 1/2 cup fresh or frozen sweet corn kernels
  • 1 bunch fresh spinach, washed and roughly chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 green chili, chopped (optional)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon chili powder (adjust to spice preference)
  • 1/4 cup water
  • Salt to taste
  • Fresh cilantro, chopped, for garnish (optional)


  1. Prep the corn and spinach: If using frozen corn, thaw it at room temperature. Wash and roughly chop the fresh spinach.
  2. Sauté the aromatics: Heat oil in a pan over medium heat. Add cumin seeds and let them crackle for a few seconds. Then, add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent, about 5 minutes.
  3. Add the spices: Stir in the turmeric powder, coriander powder, garam masala powder, and chili powder. Cook for another minute, until fragrant.
  4. Cook the spinach: Add the chopped spinach and stir well. Cover the pan and cook for 2-3 minutes, or until the spinach wilts.
  5. Incorporate the corn: Add the sweet corn kernels and water. Bring to a simmer and cook for 5-7 minutes, or until the corn is tender.
  6. Season and garnish: Season with salt to taste. Garnish with chopped cilantro (optional) and serve hot with roti, paratha, or rice.


  • For a smoother texture, you can blend the cooked spinach before adding it to the pan.
  • You can substitute fresh spinach with baby spinach or Swiss chard.
  • To make this dish richer, add a dollop of plain yogurt or cream before serving.
  • For a vegan option, use coconut milk instead of water.
  • Don’t have fresh ginger? Substitute with 1/2 teaspoon of ground ginger.

Palak Sweet Corn is a versatile dish that can be enjoyed in many ways. Serve it as a main course with a side of rice or roti, or pack it in a lunchbox for a healthy and filling meal. This colorful curry is sure to become a regular in your recipe repertoire!

Also read: A Wholesome Delight: How to Make Palak Rice in a Cooker

Additional notes:

  • This recipe is gluten-free and can be made dairy-free by using coconut milk or omitting the yogurt/cream.
  • Feel free to adjust the amount of chili powder to your desired level of spiciness.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I hope you enjoy this delicious and nutritious Palak Sweet Corn recipe!

Happy cooking!

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