Corn With Curry Butter Food

CREAMED CORN WITH GARAM MASALA BUTTER

Creamed Corn with Garam Masala Butter image

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

Ingredients

Garam masala:
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 1/4 teaspoons whole black peppercorns
1/4 teaspoon (heaping) whole cloves
1 bay leaf
1 1/4 teaspoons ground cardamom
3/4 teaspoon ground cinnamon
1/8 teaspoon ground mace
Creamed corn:
10 large ears of corn, husked
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup finely chopped onion
3 garlic cloves, minced
1 teaspoon kosher salt plus more
Special Equipment
A spice mill

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.

CURRIED CORN

Curried Corn image

A unique and delicious way to serve corn!

Provided by lewis718

Categories Side Dish Vegetables Corn

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

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

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

Corn with Curry Butter image

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

Ingredients

4 large ears corn, husks and silk removed
6 tablespoons unsalted butter, softened
1 1/2 teaspoons curry powder
Coarse salt and ground pepper
2 teaspoons finely chopped fresh chives

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

Corn On The Cob With Cumin Butter image

Provided by Marian Burros

Categories easy, quick, side dish

Time 10m

Yield 8 servings

Number Of Ingredients 3

Ingredients

8 to 16 ears of corn
1/2 to 3/4 cup butter
2 to 4 teaspoons ground cumin

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

Curry Butter image

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

Ingredients

1/2 cup butter, softened
1-1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes

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.

CURRIED CORN

Curried Corn image

Make and share this Curried Corn recipe from Food.com.

Provided by Cadillacgirl

Categories Corn

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups corn (frozen or fresh)
2 tablespoons butter
3 tablespoons onions, finely chopped
1/2 teaspoon curry powder
1/2 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 181.9, Fat 12.6, SaturatedFat 7.1, Cholesterol 30.2, Sodium 365.6, Carbohydrate 17.4, Fiber 2, Sugar 4.7, Protein 3.3

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