Curried Corn Salad Recipes

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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



Curried Corn image

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

3 tablespoons butter
2 cups frozen corn
2 tablespoons chopped green bell pepper
2 tablespoons chopped onion
½ teaspoon curry powder
½ cup sour cream
salt and ground black pepper to taste

CURRIED CORN SALAD

This is a delicious side with chicken or pork. I love how the flavors mix together. Although this is a side dish, it is my favorite part of any meal it is served with. I could sit and eat a bowl of this with just a bit of bread to go with it. This was originally a Fit for Life recipe, but my mom made some alterations to it.

Provided by Mommy2two

Categories     Corn

Time 20m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 10



Curried Corn Salad image

Steps:

  • Saute onion in oil until tender.
  • Add peppers and saute briefly, just until warmed through. Add curry powder, oregano, and turmeric.
  • While the peppers are sauteing, heat the corn until hot (microwave or sauce pan on stove top), and drain any liquid.
  • In a large bowl, mix the pepper mixture, drained corn, black olives, miracle whip, and salt.
  • Serve warm.

Nutrition Facts : Calories 127.6, Fat 5.1, SaturatedFat 0.8, Cholesterol 4.2, Sodium 485.7, Carbohydrate 20.5, Fiber 2.7, Sugar 6, Protein 3

1/2 cup red onion, diced
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
1/2 teaspoon curry powder
1/2 teaspoon oregano
1/4 teaspoon turmeric
4 cups corn (fresh, frozen, or canned)
1/2 cup black olives, sliced
1/2 cup Miracle Whip
1 teaspoon sea salt

CURRIED CORN

Provided by Food Network Kitchen

Time 17m

Yield 4 ears of corn

Number Of Ingredients 0



Curried Corn image

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.

CURRIED CORN SOUP WITH GINGER

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 20



Curried Corn Soup with Ginger image

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.

4 tablespoons unsalted butter
2 leeks (white and light green parts only), thinly sliced and well rinsed
2 stalks celery, finely chopped
1 large carrot, finely chopped
2 tablespoons finely chopped peeled ginger
2 cloves garlic, finely chopped
2 teaspoons fresh thyme, chopped
1 1/2 teaspoons Madras-style curry powder
1 large russet potato, peeled and cut into 1-inch cubes
4 cups low-sodium chicken broth
1 teaspoon sugar
1 16-ounce bag frozen corn kernels
1 cup heavy cream
Kosher salt
Assorted toppings:
Creme Fraiche
Cilantro
Lump crabmeat
Brown butter
Fried sliced garlic

CURRIED CHICKEN SALAD

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11



Curried Chicken Salad image

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
  • For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
  • Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

CURRIED CREAM CORN

I love to find creative ways to serve vegetables to my husband and daughters. Curry gives a different twist to this side dish that has become my family's favorite treatment for corn. -Kelly Malloy, Baltimore, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield about 3 servings.

Number Of Ingredients 8



Curried Cream Corn image

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.

Nutrition Facts : Calories 224 calories, Fat 13g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 651mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

2 tablespoons chopped green pepper
2 tablespoons chopped onion
3 tablespoons butter
1 can (15-1/4 ounces) whole kernel corn, drained
3 ounces reduced-fat cream cheese, cubed
1/3 cup fat-free milk
1/2 teaspoon curry powder
Pepper to taste

RAW CORN SALAD

Quick, healthy, and tasty raw corn salad for the summer. No cooking required. Uses fresh, raw, sweet corn on the cob, avocado, and it's easy to tailor to your own tastes.

Provided by Steve Edwards

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10



Raw Corn Salad image

Steps:

  • Mix corn kernels, tomatoes, cucumber, avocado, onion, cilantro, and green onion together in a large bowl. Add a drizzle of olive oil. Squeeze lime juice into the bowl and season with salt and pepper.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 27.7 g, Fat 9.9 g, Fiber 7.4 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 64.4 mg, Sugar 5 g

2 ears corn, kernels cut from the cob
1 pint cherry tomatoes, halved
1 cucumber, halved lengthwise and sliced
1 avocado, diced
1 small sweet onion, chopped
¼ bunch fresh cilantro, chopped, or to taste
1 green onion, green parts only, thinly sliced
1 drizzle extra-virgin olive oil
1 lime
salt and ground black pepper to taste

CURRIED QUINOA SALAD

Quinoa is such a fantastic salad base-it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 15



Curried Quinoa Salad image

Steps:

  • In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.

Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

1 cup quinoa, rinsed
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 can (14-1/2 ounces) vegetable or chicken broth
1-1/2 cups grape tomatoes, halved
1 small cucumber, diced
1/3 cup diced red onion
DRESSING:
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon yellow mustard
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

COLD CORN SALAD

Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!

Provided by LORI HAUSSY

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8



Cold Corn Salad image

Steps:

  • In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 13.2 g, Cholesterol 7 mg, Fat 15 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 107.4 mg, Sugar 3.2 g

1 (10 ounce) package frozen whole-kernel corn, thawed
¼ cup diced yellow bell pepper
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ red onion, chopped
¼ cup chopped cucumber
1 small tomato, chopped
½ cup mayonnaise, or to taste

CURRIED CORN, ZUCCHINI AND BELL PEPPER SALAD

Make and share this Curried Corn, Zucchini and Bell Pepper Salad recipe from Food.com.

Provided by evelynathens

Categories     Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14



Curried Corn, Zucchini and Bell Pepper Salad image

Steps:

  • Combine oil, curry powder and garlic in small skillet.
  • Stir over medium-low heat until fragrant, about 5 minutes.
  • Cool completely; discard garlic.
  • Whisk mayonnaise, sour cream, honey, lemon juice, salt and pepper.
  • Stir in curry mixture (can be prepared 1 day ahead).
  • Grill or bbq peppers until charred and blackened on all sides.
  • Put into a plastic bag, close, and steam for 10 minutes.
  • Peel and seed.
  • Cut into ¼ inch wide strips.
  • Brush zucchini with 2 tblsps olive oil.
  • Grill or bbq until brown and tender, about 4 minutes per side.
  • Cool slightly.
  • Cut into ½ inch pieces.
  • Boil corn until tender, drain well.
  • Place corn, peppers, zucchini and onion in large bowl.
  • Pour curry mixture over and toss to coat (can be prepared up to 6 hours ahead).

Nutrition Facts : Calories 268.5, Fat 16.6, SaturatedFat 3.3, Cholesterol 6.8, Sodium 535.1, Carbohydrate 30.6, Fiber 5.2, Sugar 10.7, Protein 5.3

1/4 cup olive oil
2 tablespoons curry powder
2 cloves garlic, crushed
1/3 cup mayonnaise
1/3 cup sour cream or 1/3 cup Greek yogurt
2 tablespoons honey
1 tablespoon lemon juice
1 1/2 teaspoons salt
3/4 teaspoon pepper
2 large red bell peppers
5 large zucchini, quartered lengthwise
2 tablespoons olive oil
1 lb frozen corn, thawed
1/2 cup chopped red onion

CURRIED MILLET, SHIITAKE, AND CORN SALAD RESTEY

Provided by Mark Restey

Categories     Mushroom     Onion     Vegetarian     High Fiber     Curry     Corn     Winter     Healthy     Gourmet     Pennsylvania

Yield Serves 4 to 6

Number Of Ingredients 11



Curried Millet, Shiitake, and Corn Salad Restey image

Steps:

  • In a large skillet heat 1 tablespoon oil over moderately high heat and cook millet, stirring frequently, about 3 minutes, or until it makes popping sounds and begins to turn golden. Remove skillet from heat.
  • In a small saucepan bring water to a boil and stir in millet. Cook millet, covered, over low heat 20 minutes, or until water is absorbed. Transfer millet to a large bowl and fluff with a fork.
  • In cleaned skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, stirring, until softened. Add shiitake and cook, stirring, until softened, about 2 minutes. Add corn and cook, stirring, until crisp-tender, about 2 minutes. Still in curry powder, soy sauce, vinegar, remaining 2 tablespoons oil, parsley, and salt and pepper to taste and add to millet.

4 tablespoons vegetables oil
1 cup millet*
2 cups water
1/2 onion, chopped fine
1/4 pound fresh shiitake mushrooms, stems discarded and caps chopped fine (about 1 1/2 cups)
2 cups fresh corn (cut from about 4 ears), or frozen, thawed
1/2 teaspoon curry powder
1 tablespoon soy sauce
1 tablespoon seasoned rice-wine vinegar
1/3 cup fresh parsley leaves, washed well, spun dry, and chopped fine
*available at natural foods stores

CURRIED CORN FRITTERS

Delicious corn fritters that can easily be whipped up in an instant. Great with yogurt-mint sauce, or as 'bread' for a tomato, pepper, and basil sandwich.

Provided by TEGAPIE

Categories     Side Dish     Vegetables     Corn

Time 35m

Yield 10

Number Of Ingredients 7



Curried Corn Fritters image

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.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 28.4 g, Cholesterol 18.6 mg, Fat 5.4 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 2 g

2 cups all-purpose flour
1 teaspoon curry powder, or more to taste
1 egg
½ cup soy milk
salt
1 (16 ounce) can whole kernel corn
olive oil for frying, as needed

CURRIED BEAN SALAD

I was looking for a quick, easy recipe to take to a potluck when I saw this recipe in Quick Cooking magazine. It fit the bill perfectly. The flavors were not overpowering. Cook time is chill time.

Provided by Ducky

Categories     Beans

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 13



Curried Bean Salad image

Steps:

  • In bowl, combine beans, corn, celery and onions.
  • In jar with tight-fitting lid, combine dressing ingredients and shake well.
  • Drizzle dressing over bean mixture and toss gently until coated.
  • Cover and refrigerate overnight.

Nutrition Facts : Calories 399.6, Fat 11.7, SaturatedFat 1.5, Sodium 684, Carbohydrate 61.3, Fiber 14.9, Sugar 4, Protein 16

1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed and drained
1 (15 1/4 ounce) can whole kernel corn, drained
3 celery ribs, chopped
1/2 cup chopped green onion
1/2 cup cider vinegar
1/4 cup vegetable oil
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon curry powder

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