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East African Style Spicy, Zesty & Mustardy Sweetcorn

Those of you who have read my about page will know that much of my family’s cooking takes influence from their East African upbringing. The recipes which have emerged from this mix of people and fusion of cultures is truly wonderful, and this spicy, zesty and mustardy sweetcorn dish is one of my favourites.  It’s full of vibrant, sweet, spicy and lemony flavours and the bright sunshine colour is so lifting, especially on a wet miserable day. What I love even most is that it’s quick and simple to make and yet the end result is so impressive. Whether enjoyed as a snack or served as a side, it’s a truly delicious dish packed with flavour.  

East African Style Spicy, Zesty & Mustardy Sweetcorn
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
212 calories
16 g
0 g
15 g
7 g
2 g
127 g
647 g
5 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 212
Calories from Fat 129
% Daily Value *
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 0mg
Sodium 647mg
Total Carbohydrates 16g
Dietary Fiber 5g
Sugars 5g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 500g frozen sweetcorn
  2. • 1 large white onion finely chopped
  3. • 1/2 cup peanuts blitzed to a crumble consistency
  4. • 1 tbsp mustard and fenugreek seeds
  5. • 2-3 green chillies finely chopped
  6. • 1 tbsp sunflower or vegetable oil
  7. • 1 tsp turmeric powder
  8. • ¾ tsp salt
  9. • ½ tsp sugar
  10. • juice of 1 lemon
  11. • handful of coriander finely chopped
  1. Heat oil in a wide pan on a low to medium heat.
  2. Add the mustard and coriander seeds. Wait for the mustard seeds to start popping before adding the onions. Cook until they turn translucent. It’s important to cook the onions on a gentle heat as we don’t want to fry them, we want gentle cooking we are looking for soft, creamy and sweet onions.
  3. Next add the turmeric, green chillies, salt and sugar. Mix well and cook for 2-3 minutes to help cook away the raw flavour from the turmeric.
  4. Add the sweetcorn and lemon juice. Mix well, cover and cook for another 10 minutes on a low to medium heat. Keeping the lid on will help tenderise and keep the corn moist. It will also stop the delicious cooking juices from evaporating, which will be absorbed by the crumbled peanuts later when added.
  5. Check the seasoning and add more sugar, salt, chilli and lemon as necessary.
  6. Add the peanuts and most of the coriander (leave some for garnishing) and mix well. Put the lid back on and cook for a further 5 minutes. There you have it. The corn is ready for serving. Garnish with the remaining fresh coriander before serving. Enjoy!
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