What is sweet corn kernels, makai ke dane? Glossary, uses, recipes, benefits |

Sweet corn kernels are obtained from whole sweet corn cob. They are bright yellow in colour and have a sweet taste that can be enjoyed by kids and adults and can be used in making soups, salads, sabzis, starters and so on.

To get sweet corn kernels, peel the whole sweet corn cob and remove all the strings and discard them. Hold the corn cob vertically on a chopping board placing the handle of the corn cob upwards, using a sharp knife slice the corn cob to get corn kernels. Nowadays they are available throughout the year and readymade corn kernels are also readily available in the market.

The Rising Popularity of Sweet Corn in India  

Sweet corn kernels have experienced remarkable growth in popularity throughout India in recent decades. Although maize has been grown in the country for centuries, the sweet variety has gained widespread attention only in recent years, thanks to evolving food preferences and greater accessibility. Today, *makai ke dane* (sweet corn kernels) are a staple in street food, restaurant dishes, and home cooking, valued for their taste, texture, and vibrant color in a variety of recipes.  

Also Known as

American corn, yellow corn kernels, sweet corn.

How to select sweet corn kernels, makai ke dane

Sweet corn is ready to pick when the kernels become plump and glossy; the best way to gauge ripeness is to taste a sample. Buy corn as fresh as possible. Dont buy corn that feels hot to the touch since such exposure to heat may cause deterioration. Inspect the ears when possible; by peeling back some of the husk. Look for evenly spaced, tight rows and slightly plump kernels. Reject ears with enlarged or shriveled kernels and missing rows. The silk should be dry but not brittle. Stems should be light green and moist rather than yellowed and dry. Husks should be grassy green and tender. Inspect the outer husk and for holes and other evidence of worms.

Culinary Uses of sweet corn kernels, makai ke dane in Indian Cooking

sabzis using boiled sweet corn kernels

1. corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry | Close your eyes and imagine a bowlful of vibrantly coloured chunks of capsicums mixed with juicy yellow sweet corn kernels. 

2. corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi is a quick yet awesome in taste. Learn how to make makai paneer sabzi.

3. paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with 27 amazing images. 

 sandwiches using boiled sweet corn kernels

1. grilled corn capsicum sandwich recipe | Indian style corn capsicum sandwich | sweet corn capsicum sandwich | with 20 amazing images. 

 rolls using boiled sweet corn kernels

1. aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie is a wholesome meal in itself. Learn how to make Indian aloo corn frankie.

soups using boiled sweet corn kernels

1. sweet corn vegetable soup recipe | sweet corn veg soup | Indo-Chinese sweet corn veggie soup | with amazing 15 images.

A Star Ingredient in Chaat and Snacks  

One of the most popular ways to enjoy sweet corn in India is in chaat and quick snacks. A simple yet satisfying treat is boiled sweet corn seasoned with salt, chili powder, and a dash of lime juice—a favorite monsoon snack. More elaborate versions, like sweet corn chaat, include onions, tomatoes, cilantro, and tangy chutneys for a burst of sweet, spicy, and tangy flavors. Beyond chaat, sweet corn enhances fritters (*pakoras*), cutlets (*tikkis*), and even samosa fillings, adding a delightful crunch and natural sweetness to balance savory spices.  

Versatile in Main Courses  

Sweet corn kernels also play a key role in many Indian main dishes. They are commonly mixed into vegetable curries and stir-fries, contributing both flavor and a bright visual appeal. Specialties like *Corn Capsicum Masala* and *Makai Paneer Sabzi* highlight sweet corn as a main ingredient, creating rich, flavorful gravies that pair perfectly with roti, naan, or rice. Their mild sweetness helps temper the heat of traditional Indian spices, making these dishes widely appealing.  

A Favorite in Soups and Salads  

Sweet corn is a beloved addition to soups and salads, offering both taste and texture. The classic *Sweet Corn Vegetable Soup*—a popular Indo-Chinese dish—combines whole and crushed kernels with finely chopped vegetables in a creamy, comforting broth. In salads, blanched sweet corn adds a refreshing crunch and natural sweetness, enhancing greens and other vegetables while keeping the dish light and nutritious. 

Cooking Donts

• Dont add salt to the water. It only toughens the corn when it cooks.

• Dont cool off hot corn by running under cold water. It will make the corn soggy.

• Dont overcook or the kernels will get hard and the corn will loose some of its sweet flavor.

How to store sweet corn kernels, makai ke dane

As fresh corn ages it loses its sweet taste, its nutrients, and it becomes starchy, tough and rather tasteless. After buying, wrap unhusked ears in a plastic bag and refrigerate until preparation time. Do not remove husks before storing fresh corn as the husks help retain freshness.

Health benefits of sweet corn kernels, makai ke dane

The pros. Sweet corn in a rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in body and in turn promote heart health. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus. The cons. the glycemic index of sweet corn is said to be between 55 to 58 and hence not suited for diabetics and best to restrict the usage. Though sweet corn is a good source of fiber, low in fat and helps control appetite, considering that it is a vegetable it has more calories than other fiber rich veggies, so restrict usage for weight loss. So given a choice it is wise to opt for other veggies first. Read the article is sweet corn healthy?

Nutritive Information for Sweet Corn kernels:

1 Cup of sweet corn is about 154 grams

RDA stands for Recommended Daily Allowance.

Energy - 132 calories

Protein – 4.9 g

Carbohydrate – 29.2 g

Fat – 1.84 g

Fiber – 4.15 g

Vitamins:

95 mcg of Vitamin A = 1.97 % of RDA (about 4800 mcg)

2.61 mg of Vitamin B3 = 21.75 % of RDA (about 12mg)

46.8 mcg of Folate (Vitamin B9) = 46.8% of RDA (about 100 mcg)

Minerals:

41.8 mg of Magnesium = 11.9% of RDA (about 350 mg)

27.56 mg of Phosphorus = 4.59% of RDA (about 600 mg)

0.77 mg of Zinc = 6.4% of RDA (about 10 to 12 mg)

415.8 mg of Potassium = 8.84% of RDA (about 4700 g)