Uploaded July 2026 | Updated September 2026, 3 weeks ago
Peri Peri Corn Rice 🌽🔥 An easy, wholesome meal packed with smoky, spicy, garlicky, and tangy flavours. Charred corn, a roasted tomato, garlic & red chilli paste, fresh veggies, rice, and grilled paneer come together to make a meal that’s comforting and incredibly satisfying.
It’s the perfect recipe for the monsoon season and comes together quickly. The full written recipe is mentioned below in the description, do give it a try. Happy Cooking! ❤️✨
Our BlendLab is designed to make everyday kitchen prep faster, easier, and a lot more enjoyable. And for a limited time, you’ll get ChopLab Lite absolutely FREE with it!
🌐 Curaa Website: curaahome.com/products/curaa-blendlab
Peri Peri Corn Rice
Prep Time: 15-20 minutes
Cooking Time: 10-15 minutes
Serving: 3–4 peopme
Ingredients:
Roasting
CORN COB | मक्के का भुट्टा 1 MEDIUM SIZED
TOMATO | टमाटर 1 NO.
Tomato Garlic Paste
GARLIC | लहसुन A HANDFUL / 35 GRAMS
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1–1.5 TBSP
Prep
ONION | प्याज़ 1 MEDIUM SIZED
MIXED BELL PEPPER | मिक्स शिमला मिर्च 1 FULL (ONE SIDE EACH OF RED, YELLOW AND GREEN)
Peri Peri Corn Rice
OIL | तेल 1 TBSP
PANEER | पनीर 250 GRAMS
COOKED BASMATI RICE | पके हुए बासमती चावल 4 CUPS
PERI PERI MASALA | पेरी पेरी मसाला 2 TSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
SUGAR | शक्कर A PINCH
SALT | नमक A PINCH
LEMON JUICE | नींबू का रस OF 1/2 LEMON
SPRING ONION GREENS | हरे प्याज़ की पत्तियां A HANDFUL (CHOPPED)
Method:
Roasting
Start by roasting the corn and tomato directly over a medium flame on a grill rack. Rotate the corn at regular intervals so it chars evenly all around. Roast the tomato alongside until the skin is completely charred and the flesh is soft. Transfer both to a bowl and cover with a plate. Let them rest.
Prep
While the corn and tomato rest, cut the onion into small dices. For the bell peppers, take one side from each colour, remove the white pith, cut into thick strips, then dice them the same size as the onion.
Once the corn has rested, cut it in half and slice the kernels off with a knife. You will get beautifully charred kernels. Set aside.
Wash the roasted tomato under water so the charred skin comes away easily. Trim the top, roughly cut it, and transfer to a blender. Add the garlic and Kashmiri red chilli powder and blend into a fine, smooth paste. Set aside.
Paneer
Heat a kadhai well and add oil. Once warm, place the paneer slab in and cook on medium to high flame until light golden brown on both sides. This gives the paneer a much better texture. Transfer to a chopping board and let it cool slightly. Once slightly cooled, cut it into strips and then into cubes. Set aside.
Peri Peri Corn Rice
In the same kadhai with the remaining oil, add the tomato garlic paste and cook on high flame, stirring continuously, until it turns crumbly and the oil separates completely.
Add the diced onion and bell peppers and stir well. Cook on high flame for a few seconds, keeping them slightly crunchy.
Add the cooked basmati rice, peri peri masala, a pinch of salt, and a pinch of sugar. Add the roasted corn kernels, paneer cubes, and fresh coriander. Mix everything together gently so the rice is evenly coated. Taste and adjust seasoning.
Finish with lemon juice and spring onion greens. Stir lightly and serve.
Your smoky, spicy Peri Peri Corn Rice is ready.
#YFL #SanjyotKeer
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Roasting Corn & Tomato 1:15
Vegetable Prep 2:50
Red Garlic Paste 4:28
Cooking Paneer 6:15
Final Cooking 7:12
Plating 9:38
Outro 10:26
Peri Peri Corn Rice 🌽🔥 An easy, wholesome meal packed with smoky, spicy, garlicky, and tangy flavours. Charred corn, a roasted tomato, garlic & red chilli paste, fresh veggies, rice, and grilled paneer come together to make a meal that’s comforting and incredibly satisfying.
It’s the perfect recipe for the monsoon season and comes together quickly. The full written recipe is mentioned below in the description, do give it a try. Happy Cooking! ❤️✨
Our BlendLab is designed to make everyday kitchen prep faster, easier, and a lot more enjoyable. And for a limited time, you’ll get ChopLab Lite absolutely FREE with it!
🌐 Curaa Website: curaahome.com/products/curaa-blendlab
Peri Peri Corn Rice
Prep Time: 15-20 minutes
Cooking Time: 10-15 minutes
Serving: 3–4 peopme
Ingredients:
Roasting
CORN COB | मक्के का भुट्टा 1 MEDIUM SIZED
TOMATO | टमाटर 1 NO.
Tomato Garlic Paste
GARLIC | लहसुन A HANDFUL / 35 GRAMS
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1–1.5 TBSP
Prep
ONION | प्याज़ 1 MEDIUM SIZED
MIXED BELL PEPPER | मिक्स शिमला मिर्च 1 FULL (ONE SIDE EACH OF RED, YELLOW AND GREEN)
Peri Peri Corn Rice
OIL | तेल 1 TBSP
PANEER | पनीर 250 GRAMS
COOKED BASMATI RICE | पके हुए बासमती चावल 4 CUPS
PERI PERI MASALA | पेरी पेरी मसाला 2 TSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
SUGAR | शक्कर A PINCH
SALT | नमक A PINCH
LEMON JUICE | नींबू का रस OF 1/2 LEMON
SPRING ONION GREENS | हरे प्याज़ की पत्तियां A HANDFUL (CHOPPED)
Method:
Roasting
Start by roasting the corn and tomato directly over a medium flame on a grill rack. Rotate the corn at regular intervals so it chars evenly all around. Roast the tomato alongside until the skin is completely charred and the flesh is soft. Transfer both to a bowl and cover with a plate. Let them rest.
Prep
While the corn and tomato rest, cut the onion into small dices. For the bell peppers, take one side from each colour, remove the white pith, cut into thick strips, then dice them the same size as the onion.
Once the corn has rested, cut it in half and slice the kernels off with a knife. You will get beautifully charred kernels. Set aside.
Wash the roasted tomato under water so the charred skin comes away easily. Trim the top, roughly cut it, and transfer to a blender. Add the garlic and Kashmiri red chilli powder and blend into a fine, smooth paste. Set aside.
Paneer
Heat a kadhai well and add oil. Once warm, place the paneer slab in and cook on medium to high flame until light golden brown on both sides. This gives the paneer a much better texture. Transfer to a chopping board and let it cool slightly. Once slightly cooled, cut it into strips and then into cubes. Set aside.
Peri Peri Corn Rice
In the same kadhai with the remaining oil, add the tomato garlic paste and cook on high flame, stirring continuously, until it turns crumbly and the oil separates completely.
Add the diced onion and bell peppers and stir well. Cook on high flame for a few seconds, keeping them slightly crunchy.
Add the cooked basmati rice, peri peri masala, a pinch of salt, and a pinch of sugar. Add the roasted corn kernels, paneer cubes, and fresh coriander. Mix everything together gently so the rice is evenly coated. Taste and adjust seasoning.
Finish with lemon juice and spring onion greens. Stir lightly and serve.
Your smoky, spicy Peri Peri Corn Rice is ready.
#YFL #SanjyotKeer
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Roasting Corn & Tomato 1:15
Vegetable Prep 2:50
Red Garlic Paste 4:28
Cooking Paneer 6:15
Final Cooking 7:12
Plating 9:38
Outro 10:26
