Curried Corn Recipes

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.

Steps:

• Heat the rapeseed oil in a large pan. Add the onion and cook for 8-10 mins until soft. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. After 30 secs, pour in the coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add the sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices.

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.

Steps:

• Heat butter in saucepan over medium heat until foaming. Add onion and garlic to butter. Cook until lightly browned, stirring occasionally.
• Add curry powder, stirring to coat the onions well. Add corn, stir, and continue to cook.
• In a small bowl, add the coconut milk slowly to the cornstarch, stirring to prevent lumps. Add this mixture to the corn mixture, stirring well.
• Add remaining ingredients. Lower heat, and cook for about 7 minutes, stirring occasionally. The coconut milk should be mostly absorbed.
• Serve warm.

Steps:

• Shear the corn kernels from the cobs with a knife, working over a large bowl or tube pan to catch the kernels. Run a knife along the cobs to press out the milky juices and add to the kernels. Break 4 cobs in half and combine with the half-and-half and 1 cup water in a saucepan. Discard the remaining cobs or save for making a broth. Bring to a simmer over medium heat, cover and steep while you pull the rest of the ingredients together, about 10 minutes.
• Put the shrimp in a bowl of cold water with 1 tablespoon salt and set aside.
• Heat a large non-reactive skillet over medium heat. Add one tablespoon of the butter and oil and when the butter melts, add the cumin seeds, mustard seeds and turmeric and cook until the seeds pop, about 2 minutes. Add the chiles and ginger and cook, stirring until lightly toasted, scraping the pan with a wooden spoon so the ginger toasts but doesn't stick, about 3 minutes.
• Add the corn, strain the corn-and-milk broth to the pan and bring to a low simmer over medium heat. Discard the cobs. Season with 3/4 teaspoon salt and some pepper. Cook until the liquid reduces to coat the corn in a light sauce, 5 to 7 minutes. (The corn can be prepared ahead to this point.)
• Drain the shrimp well. Turn the heat down to medium-low and add the shrimp with the curry leaves, if using, and cook in the corn, covered, stirring periodically, until they curl and turn light pink, about 4 minutes. (If using cilantro, add after the shrimp are cooked). Whisk in the remaining tablespoon butter. Serve with lime wedges and tomato chutney.

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.

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.

Steps:

• Squeeze excess moisture from shredded zucchini and combine with corn kernels, onion, flour, and curry powder in a bowl. Stir in egg until thoroughly combined and season with salt and black pepper.
• Heat olive oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop batter, 1/4 cup at a time, into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 3 to 4 minutes per side.

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.

Steps:

• Heat oil pot over high heat; add onion and curry powder and cook, stirring frequently until onion is translucent. Approx 5 minutes.
• Add potatoes, celery, vegetable broth, pepper and cayenne and simmer over high heat until potatoes are tender - 15 - 20 minutes.
• Add corn and milk and heat through.

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.

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.

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.

Steps:

• If using fresh corn, shuck the ears and discard the husks and corn silk. Bring enough water to a boil to cover the corn cobs when they are added. Drop the corn into the water. When the water returns to a boil, cover and remove from the heat. Let stand five minutes and no longer. Drain the corn and let cool.
• Cut and scrape the corn from the cobs. There should be about four and one-half cups.
• Heat four tablespoons of the butter in a skillet and add the yellow, red and green peppers. Cook, stirring, about one minute. Sprinkle with the curry powder and cook, stirring, about 30 seconds. Add the corn (if using frozen corn, it should also be added now) and the salt and pepper to taste. Stir in the remaining two tablespoons of butter and the cream. Bring to a simmer, stirring. Serve hot.

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.

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.

Steps:

• Heat oil in a large saucepan. Add onion; cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add curry powder and cook 30 seconds until fragrant.
• Add broth, corn, potatoes, lemon juice and salt to saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until potatoes are tender, about 20 minutes; remove from heat.
• In a blender, food processor or using an immersion blender, puree mixture (in batches if necessary), until smooth. Strain through a fine mesh sieve into a bowl, pressing on solids to extract as much liquid as possible.
• To serve, stir cilantro or scallions into soup. Spoon into bowls and top with about 2 teaspoons each of yogurt and tomato. Garnish with additional chopped cilantro or scallions, if desired. Serve hot or cover and refrigerate up to 2 days.

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.