Makai Nu Shaak (Corn Cooked With Milk)

READY IN: 35mins
Recipe by Aunt Cookie

This is a delicious Indian side dish, and it's pretty simple to make. Enjoy!

Top Review by Miss Dipsy

This was delicious, although the corn turned out a little bit tough, I think due to the length of time it was cooked for. I'm not sure how this could be avoided without affecting the taste though, as I think cooking the corn in the milk as it reduces is what makes it taste extra yummy. I might experiment to see if I can make it turn out more tender (I'm thinking bringing the milk to the boil before adding the corn will reduce the time the corn is cooked for slightly & might therefore help). My kids really liked this too; we ate it as part of a vaguely Gujarati-style meal of Khichdi (rice, lentils & a bit of veg) and Kadhhi (curried yoghurt gravy) with a simple tomato curry. I followed the recipe exactly as written, although with slightly less chilli to make it more child-friendly (oh, and I used ghee instead of oil).

Ingredients Nutrition


  1. Put the corn and milk in a heavy pan. Bring to a simmer, making sure it doesn't boil over. Simmer vigorously, stirring occasionally, until there is very little milk left (just enough to keep the corn looking wet).
  2. Heat the oil in a frying pan over medium heat. When hot, put in the cumin seed. A few seconds later, add the ginger and green chili. Stir once.
  3. Add the corn, sugar, salt, and cayenne to the frying pan. Stir to mix. Add the coconut and cilantro.
  4. Mix again and turn off the heat.

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