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Sweet Corn Butter Masala

Sweet Corn Butter Masala

with golden cheese and coriander

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With butter, golden fried cheese and juicy sweet corn, this is a dish that's undeniably rich. The mix of North Indian spices and fresh coriander balances things out with just enough brightness and bite to create a well-rounded recipe you're sure to love.

Tags:Chef's ChoiceQuickFamily FriendlyVeggie
Allergens:MilkCashew nuts
Total Time25 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 pack


1 sachet

North Indian Style Spice Mix

5 g


1 pack


1 piece


125 g

Creme Fraiche


20 g

Cashew Nuts

(ContainsCashew nutsMay be presentSesame, Cereals containing gluten, Peanut)

200 g

Grilling Cheese


150 g


Not included in your delivery

to taste


to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)1018 kcal
Energy (kJ)4258 kJ
Fat57.46 g
of which saturates33.43 g
Carbohydrate86.74 g
of which sugars17.37 g
Dietary Fiber2.42 g
Protein37.75 g
Cholesterol0 mg
Salt3.21 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • Boil a large pot of salted water for the rice.
  • Once boiling, add the rice and cook for 10-12 mins. Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve.
  • Chop the grilling cheese into 2cm chunks and pop them into a bowl of water to soak.
  • Halve, peel and chop the onion into small pieces.
  • Drain the sweet corn in a sieve.
  • Place a pan over medium-high heat with 2 tbsp butter (double for 4p). 
  • Remove the cheese from its bowl onto some kitchen paper.
  • Once hot, add the cheese to the pan. Fry until golden all over, 4-6 mins. Turn every 1-2 mins.
  • Once the cheese is golden, transfer to a bowl then return your pan to medium-high heat.
  • Add the onion to the remaining butter in the pan and fry until softened, stirring occasionally, 4-5 mins.
  • Add the North Indian spice mix and fry for 1 min more. 
  • Add the sweet corn along with the passata and 50ml water (double for 4p). Simmer for 5-7 mins. 
  • Stir in the golden fried cheese and half the creme fraiche and allow to warm through. Add a splash of water if required.
  • Roughly chop the coriander (stalks and all).
  • Season the sauce to taste with salt, pepper and sugar.
  • Serve the sweet corn butter masala alongside the fluffy rice.
  • Garnish with cashews, coriander and a dollop of remaining creme fraiche.