Time 15m Yield 4 , 4 serving(s) Number Of Ingredients 7 Steps:
Melt butter, add corn, onion, and curry. Saute. Cover and simmer slowly, about 10 min, until tender, stirring often. Add sour cream, salt, and pepper, heat until warm, and serve.
Time 17m Yield 4 ears of corn Number Of Ingredients 0 Steps:
Mix 1 teaspoon each ground ginger, paprika and ground coriander with 1/2 teaspoon each ground cumin and turmeric. Brush 4 ears of corn with vegetable oil, sprinkle with the spices and grill, turning, about 12 minutes; season with salt. Serve with yogurt mixed with salt and cilantro.
Time 45m Yield 6 to 8 servings Number Of Ingredients 20 Steps:
Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, celery and carrot and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes. Add the ginger, garlic, thyme, curry powder and potato. Cook, stirring, until the potato is coated in the spices, 1 to 2 minutes. Add the chicken broth, 2 cups water and the sugar and bring to a boil. Add the corn, then reduce the heat to medium low and simmer until the vegetables are tender, about 25 minutes. Add the heavy cream and continue cooking until warmed through, about 5 more minutes. Remove from the heat and let cool slightly. Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Season with salt. Strain through a fine-mesh sieve into a saucepan and reheat if needed. Serve with toppings.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.
Time 10m Yield about 3 servings. Number Of Ingredients 8 Steps:
In a saucepan, saute green pepper and onion in butter until tender. Stir in the remaining ingredients. Cook and stir until cheese is melted and corn is heated through.
Time 35m Yield 10 Number Of Ingredients 7 Steps:
Sift flour and curry powder into medium mixing bowl. Form a well in the flour, and carefully mix in egg, milk, and salt. Mixture should be fairly thin, and may require more milk. Whisk until smooth if any lumps exist. Set aside, and let rest for 10 minutes. Coat the bottom of a heavy frying pan with oil, and heat to medium-high. Stir corn into mixture, and drop batter by the spoonful into pan. Fry fritters until golden brown, about 2 minutes per side. Serve hot or cold.
Time 15m Yield 4 servings Number Of Ingredients 8 Steps:
Cut and scrape corn off cob. Core the pepper and cut it lengthwise. Discard the inner veins and seeds. Cut the pepper in 1/4-inch pieces. Heat the butter in a skillet. Add the pepper pieces, onion and garlic. Cook, stirring, over medium heat until wilted, about 2 minutes. Sprinkle with curry powder and cook, stirring, about 30 seconds. Add the corn, salt, pepper and yogurt. Cook, stirring, about 2 to 3 minutes. Serve hot.
Time 55m Number Of Ingredients 14 Steps:
Heat the oven to 200C/180C fan/gas 6. Cook the corn cobs in a pan of lightly salted boiling water for 10 mins. Drain and leave to cool slightly. Stand the cobs upright on a board and slice the kernels off using a sharp knife in a downward motion along the length of the cob. Heat the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 10 mins until golden and caramelised. Add the garlic, ginger, cumin, ground coriander, chilli and turmeric, and cook for 2 mins more. Tip in the coconut milk and tomatoes, then bring to a simmer. Arrange the cod fillets in a large roasting tin or casserole, then pour the spiced coconut and tomato mixture around the fish. Add the corn and prawns, and bake for 18-20 mins. Scatter with with fresh coriander and chillies and serve with rice and lime wedges on the side for squeezing over.
Time 40m Yield 6 servings. Number Of Ingredients 7 Steps:
Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a large kettle; cover with cold water. Soak for 20 minutes; drain., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. In a small bowl, combine the remaining ingredients; spread over warm corn.
Time 15m Yield 4 servings Number Of Ingredients 9 Steps:
Scrape the kernels from the corn. Core and remove the seeds from the peppers. Cut the peppers into very thin strips about 1 1/2 inches long. Heat the butter in a skillet. Add the scallions, garlic and curry powder. Cook, stirring, until the scallions are wilted. Add the corn, peppers and salt. Blend well, cover and cook over medium heat for about 2 minutes. Add the coriander, blend well and serve.
More about “curried corn recipes”
Time 20m Yield 3-4 serving(s) Number Of Ingredients 7 Steps:
Combine corn, half-and-half, garlic, curry powder, salt, and pepper in small (1 qt.) kettle. Heat on medium heat, stirring frequently, until heated through. Add cheese and heat, stirring occasionally, until cheese is melted and sauce is thickened.
