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Easy Caribbean Curry Corn with Green Seasoning

Vegan curry corn in a skillet

Back in 2017, I shared what many of you still call The Ultimate Curry Corn Recipe, and it remains one of the most popular vegan recipes on CaribbeanPot.com. But sometimes, we crave the same bold flavor with fewer steps. That’s where this Easy Caribbean Curry Corn with Green Seasoning comes in, a simplified version that’s just as vibrant, thanks to Caribbean Green Seasoning, roasted geera, and that unmistakable touch of Scotch Bonnet heat.

Sweet corn kernels soak up every bit of that rich, curry-infused sauce, making this a go-to side dish or a vegan main you can serve on its own. It’s also naturally gluten-free, just check each ingredient to make sure it aligns with your specific dietary needs. Whether you like your curry corn dry or with a bit of gravy, this dish delivers serious flavor in under 30 minutes.

Vegan curry corn in a skillet

Ingredients Guide

  • Vegetable Oil: For building the base flavor of the curry.
  • Onion: Adds sweetness and body to the sauce.
  • Garlic: A savory foundation to balance the curry spices.
  • Caribbean Green Seasoning: Delivers herbaceous, island depth.
  • Curry Powder: The heart of the dish; use your favorite blend.
  • Tomato: Adds brightness and slight acidity.
  • Scotch Bonnet Pepper: Brings fruity heat to the curry.
  • Salt and Black Pepper: Essential seasonings to round out flavor.
  • Roasted Geera: Toasted cumin adds deep, earthy spice.
  • Sweet Corn Kernels: The star of the dish; juicy and crisp.
  • Chives: Stirred in at the end for a fresh, savory finish.

Shopping Made Easy

  • Use frozen or fresh corn kernels depending on availability.
  • Roasted geera (ground cumin) is available at West Indian or South Asian groceries.
  • Green seasoning can be homemade or store-bought.
  • Use coconut milk for a creamier version, if desired.

Cooking Notes from the Kitchen

  • This recipe skips coconut milk, but feel free to add 1 cup for a richer gravy.
  • Using only the corn kernels makes this dish easier to eat and faster to cook.
  • Green Scotch Bonnet has a milder flavor, perfect if you want heat without overwhelming spice.
  • You can adjust the texture by reducing or increasing the cooking liquid.

Can I make curry corn gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your curry powder and green seasoning don’t contain any hidden gluten-based thickeners or additives.

Can I use canned corn?

Yes, but drain and rinse it well first. Fresh or frozen corn gives a better texture, but canned works in a pinch.

How do I make this creamier?

Add 1 cup of coconut milk in place of half the cooking water for a richer, more luxurious sauce.

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine:
Courses: , , , , , ,
Difficulty: Beginner
Servings: 4
Diet: Gluten-Free, Vegan
Description

A quick, bold vegetarian curry made with sweet corn, Caribbean spices, and a Scotch Bonnet kick.

Ingredients
  • 2 tablespoons vegetable oil
  • 1 onion (diced)
  • 7 cloves garlic (smashed)
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 2 tablespoons curry powder
  • 1 cup water (for cooking curry)
  • 1 tomato (diced)
  • 1 green Scotch Bonnet pepper
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 3/4 tablespoon roasted geera (ground roasted cumin)
  • 6 large sweet corn (kernels)
  • 2 cups water (for cooking corn)
  • 1/2 cup chives (chopped fine)
  • 1 medium onion (diced)
  • 7 cloves garlic (smashed)
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 2 tablespoons curry powder
  • 1 cup water (for cooking curry)
  • 1 medium tomato (diced)
  • 1 green Scotch Bonnet pepper
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 3/4 tablespoon roasted geera (ground roasted cumin)
  • 6 large sweet corn (kernels only)
  • 2 cups water (for cooking corn)
  • 1/2 cup chives (chopped fine)
Instructions
  1. 1
    Ingredients laid out next to a skillet on a grill

    Heat a heavy-bottom pan on medium and add the vegetable oil. Sauté onion and garlic for 2–3 minutes.

  2. 2

    Add the Caribbean Green Seasoning and cook for another 3 minutes.

  3. 3
    Heating seasoning in a skillet

    Add the Caribbean Green Seasoning and cook for another 3 minutes. Add 1 cup water, tomato, Scotch Bonnet, salt, geera, and black pepper. Cook until the liquid reduces and thickens to form a curry base.

  4. 4
    Cut kernels of corn cob

    Add corn kernels and stir to coat fully in the curry.

  5. 5
    Coat corn kernels in curry base in skillet

    Pour in 2 cups of water, bring to a boil, and simmer for about 6 minutes.

  6. 6

    If using coconut milk, add 1 cup of coconut milk and 1 cup of water.

  7. 7
    Cooked curry corn kernels in a skillet

    Taste and adjust salt as needed. If using, add coconut milk with the water in this step.

  8. 8
    Add in chives

    Turn off the stove and stir in chopped chives. Let sit for a minute before serving to allow the sauce to thicken.

Note

I suggest following along with the video, as much more about the recipe is discussed there, including why I used a green Scotch Bonnet pepper and why (yes, you can) I didn’t use coconut milk. If making this dish gluten-free, please go through the list of ingredients to ensure that they meet your specific gluten-free dietary requirements.

Read it online: https://caribbeanpot.com/recipes/delicious-curry-corn-2/