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 20m Yield 6 to 8 servings Number Of Ingredients 4 Steps:
Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels. Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
Time 2h15m Yield 4 servings Number Of Ingredients 30 Steps:
Heat a large saute pan or grill pan over high heat. Brush halibut with the oil and season with salt and pepper to taste. Cook the halibut for 3 minutes on each side. Serve with corn sauce and tomato chutney. Place all ingredients in a small saucepan and bring to a boil. Reduce heat and let simmer for 30 minutes, season with salt. Serve at room temperature. Heat butter in a medium saucepan over medium heat. Add onions and green apples and cook until soft. Add garlic and cook for 1 minute. Add curry powder and cook for 5 minutes. Add stock, bring to a boil, reduce heat and simmer for 1 hour. Strain stock into a clean medium saucepan. Add the corn to the stock and cook for 30 minutes, covered. Place the cream in a small saucepan and cook until reduced by half. Add the reduced cream to the stock and simmer, covered for 10 minutes. Season with salt and pepper. In a bowl combine all curry powder ingredients.
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 23m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Trim the stalk end of 1 ear of corn to enable you to stand it on end securely. Stand cob on cutting board and set blade of a very sharp chef’s knife at a slight angle at top of cob, where kernels meets cob. Draw knife down along cob, detaching kernels. Work your way around the cob, repeating until all kernels are removed. Repeat with remaining cobs. You should have about 4 cups of kernels. Melt 2 tablespoons butter in wide, deep sauté pan set over low heat. Add onion and sauté 5 minutes. Add jalapeno and garlic, stir, and cook 2 more minutes. Add curry powder, stir to coat other ingredients, and continue cooking 2 minutes. Add corn, stir well, and continue cooking 3 minutes more. Stir in cream, season with salt and pepper, and let cook until slightly thickened, 2 to 3 minutes. Stir in remaining butter, then add chopped cilantro.
Time 17m Yield 8 Number Of Ingredients 6 Steps:
Melt butter in a large skillet over high heat. Add the onion and corn. Cook, stirring frequently until the corn begins to brown at the edges, about 7 minutes. Season with curry powder, garlic powder, salt and pepper.
Time 10m Yield 2 servings. Number Of Ingredients 5 Steps:
In a small skillet, saute the corn, salt and pepper in butter until tender. Stir in cheese.
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 25m Yield 4 servings Number Of Ingredients 12 Steps:
Rinse and drain the shad roe. Put in a dish and add milk. Turn the roe in the milk. Blend the flour, curry powder, salt and pepper. Remove roe from milk; dredge to coat well in the flour mixture. Heat half of the oil in a skillet and cook two pair of roe. When browned on one side, turn and cover closely with a lid. Continue cooking until cooked through. The cooking time will depend on size, from 5 to 8 minutes (very large roe may require 10 minutes). To test for doneness, press down on top of the roe. If they are soft, they are not done; if firm, they are. Transfer the roe to a warm platter. Cook the remaining roe and when done transfer them to the platter. Pour off the oil from the skillet and add the butter. Cook, swirling it around, until it is hazelnut brown. Pour this over the roe. Garnish the top of each pair of roe with one lemon slice and sprinkle lightly with lemon juice and parsley. Serve, if desired, with chutney on the side.
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.
