CURRIED CORN
A unique and delicious way to serve corn!
Provided by lewis718
Categories Side Dish Vegetables Corn
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.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 19.1 g, Cholesterol 35.5 mg, Fat 15.3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 79.5 mg, Sugar 3.1 g
CORN WITH CURRY BUTTER
This spiced side is always a favorite with fried chicken, grilled sausage, or burgers.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large pot of boiling water, cook corn, until tender, 8 to 10 minutes. Meanwhile, in a small bowl, combine butter and curry powder; season with salt and pepper. Transfer corn to a cutting board and cut each cob crosswise into thirds. Serve topped with curry butter and chives.
CORN ON THE COB WITH CUMIN BUTTER
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Shuck corn. Bring enough water to boil in large covered pot to cover corn. Add salt, if desired. When water boils, add corn and cook, covered, about 5 minutes. Drain and serve with cumin butter.
- To make cumin butter, melt butter and stir in cumin; let stand about 5 minutes. To serve, roll corn in cumin butter, or use pastry brush to paint corn with butter.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 13 milligrams, Sugar 7 grams, TransFat 1 gram
CURRY BUTTER
You'll love the earthy flavor curry lends to corn, but this butter is great with any veggie, potatoes included. -Elke Rose, Waukesha, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, beat all ingredients. Refrigerate up to 1 week or freeze up to 3 months.
Nutrition Facts : Calories 102 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
COCONUT & CORN CURRY
Enjoy this warming coconut and corn curry for an easy meat-free meal for two. Full of warming spices, it's a quick and comforting vegan dinner
Provided by Liberty Mendez
Categories Dinner
Time 35m
Number Of Ingredients 9
Steps:
- Put the lentils in a sieve and rinse until the water runs clean. Put the oil in a saucepan over a medium heat, tip in the onion and cook for 8 mins until softened. Add the ginger, turmeric and curry powder, and cook for another minute until fragrant. Stir in the lentils.
- Tip in 400ml hot water and bring to the boil. Turn the heat down to medium and simmer for 15 mins until most of the water has been absorbed. Add the baby corn and 100ml water, cover and continue to simmer for 5-10 mins until the lentils are soft and the corn still has a little bite. Stir in the coconut yogurt to warm up, but don't let it boil. Serve topped with more coconut yogurt, if you like, and coriander leaves sprinkled over.
Nutrition Facts : Calories 473 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 24 grams protein, Sodium 0.1 milligram of sodium
CREAMED CORN WITH GARAM MASALA BUTTER
Provided by Andrea Reusing
Categories Onion Side Vegetarian High Fiber Spice Corn Summer Clove Coriander Butter Cardamom Cumin Coffee Grinder Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For garam masala:
- Toast cumin and coriander seeds, peppercorns, and cloves in a small skillet over medium heat, stirring constantly, until aromatic, about 2 minutes. Let cool. Transfer to spice mill. Crumble bay leaf and add to mill. Finely grind and transfer to a container. Stir in cardamom, cinnamon, and mace; cover.
- For creamed corn:
- Cut kernels from cobs into a large bowl (you should have about 8 cups). Scrape cobs with the back of a large knife to release juices into bowl. Combine half of kernels with juices (4 cups) and 1/2 cup water in a blender; purée until smooth.
- Melt 2 tablespoons butter in a large saucepan over low heat. Stir in onion, garlic, and 1 teaspoon salt. Cover and cook, stirring often and adding water by tablespoonfuls if dry, until onion is soft and translucent (do not brown), about 10 minutes. Add puréed corn and remaining corn kernels and cook, stirring constantly, until corn is tender, about 10 minutes. Stir in 2 tablespoons butter. Season with salt. Spoon into a large wide bowl.
- Heat remaining 4 tablespoons butter in a small saucepan over medium heat. Add 1 1/2 tablespoons garam masala and a pinch of salt. Whisk until fragrant, about 15 seconds. Drizzle over creamed corn.
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