Corn In Yogurt Food

CREAMY CHILI-LIME CORN

Creamy Chili-Lime Corn image

This irresistible side is inspired by Mexican esquites-the popular street food of roasted corn tossed with lime, chiles and cheese. We seasoned the corn with chili powder and garlic, and then tossed with yogurt in place of Mexican crema.

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup loosely packed fresh cilantro leaves, chopped, plus more for garnish
1/3 cup 2-percent Greek yogurt
Zest and juice of 1/2 lime
Kosher salt
1 pound frozen corn, thawed (about 3 1/2 cups)
1 teaspoon chili powder, plus more for garnish
1 small clove garlic, finely grated
2 tablespoons unsalted butter
4 tablespoons grated Parmesan

Steps:

Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.

Nutrition Facts : Calories 200 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 550 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 8 grams, Sugar 6 grams

INDIAN CORN WITH CURRY YOGURT

Indian Corn with Curry Yogurt image

Provided by Claire Robinson

Categories side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 large ears corn, shucked and cleaned
1 (7-ounce) container Greek yogurt
1 tablespoon honey
1 lime, juiced, plus wedges for serving
1 teaspoon curry powder
Kosher salt and freshly cracked black pepper

Steps:

Preheat a stovetop grill pan to medium-high heat. Grill the corn, turning frequently, until evenly browned, 10 to 12 minutes. In a small bowl, stir together the yogurt, honey, lime juice, and curry until smooth.
Transfer the corn to a cutting board, cut them in half crosswise and serve immediately with a drizzle of curry yogurt, a sprinkling of salt and pepper, and squeeze of fresh lime, if desired. Corn can also be refrigerated and served cold.

CORN CRUSTED YOGURT FISH

Corn Crusted Yogurt Fish image

I swore I wouldn't post a recipe that I hadn't made, but the San Diego Zaarites are hassling me because I don't have anything posted, so... let me know how it works out and I'll update this once I've made it! PREP TIME INCLUDES 15 MIN SIT TIME! This recipe is from the Dannon company, but seems healthy and easy to prepare. (If you can figure a way to bake rather that fry it, please z-mail me!)

Provided by YiayiaMouse

Categories Catfish

Time 28m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup plain yogurt
1 teaspoon hot sauce (like Tabasco)
1 cup cornmeal
4 (6 ounce) catfish fillets (4 pieces) or 4 (6 ounce) tilapia fillets (4 pieces)
olive oil, as needed to prevent sticking

Steps:

Combine yogurt and hot sauce.
Add fish fillets to marinate for 15 minutes.
Drain fish and coat with cornmeal.
Use oil to pan fry fish 3-4 minutes on each side.
Serve with lemon and/or tartar sauce.

Nutrition Facts : Calories 302.2, Fat 5.3, SaturatedFat 1.9, Cholesterol 122.8, Sodium 193.3, Carbohydrate 26.3, Fiber 2.2, Sugar 3.1, Protein 36

CORN IN YOGURT

Corn in Yogurt image

Make and share this Corn in Yogurt recipe from Food.com.

Provided by CJAY8248

Categories Indian

Time 25m

Yield 1 sauce, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon yellow mustard seeds
1/8 teaspoon fenugreek seeds
2 tablespoons ghee or 2 tablespoons butter
1/4 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1/2 teaspoon asafoetida powder (optional)
2 garlic cloves, peeled and minced
2 medium yellow onions, peeled and chopped
2 tablespoons water
1/4 teaspoon turmeric
4 jalapeno peppers, seeded and chopped
20 ounces frozen corn kernels, thawed and drained
2 1/2 cups yogurt
1 1/2 tablespoons butter
1 tablespoon chopped fresh coriander (garnish)

Steps:

In a small covered frying pan, toast the mustard seeds and fenugreek in 1 teaspoons of the ghee. Use a lid on the pan, as the mustard seeds will pop.
Place in a mortar and add the red pepper flakes and ginger. Pound into a paste; set aside. Heat a 4-qt. saucepan and add the remaining ghee, asafetida, and garlic.
Saute for a couple of minutes and add the onion, then saute until golden brown and tender. Add the water, pounded ingredients, and turmeric. Cook a few minutes longer.
Add the jalapenos, corn, yogurt, and butter. Simmer 5 minutes.
Garnish with chopped coriander.

Nutrition Facts : Calories 235.6, Fat 11.4, SaturatedFat 6.8, Cholesterol 31.8, Sodium 78.5, Carbohydrate 30.5, Fiber 3, Sugar 6.8, Protein 7.2

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