Creamy Curried Corn Food

CURRIED CORN

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.

CURRIED CORN

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.

CREAMY CURRIED CORN

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.

CREAMED CORN

Steps:

• In a large nonstick skillet, melt the butter over medium heat. Add the onion and thyme and saute about 4 minutes, or until the onion is tender and very pale golden. Stir in the corn, then stir in the cream and milk. Bring to a simmer and simmer 3 to 5 minutes, or until the corn is heated through but still crisp-tender.
• Season the corn to taste with salt and pepper. Discard the thyme stems and serve immediately.

CURRIED CORN SOUP WITH GINGER

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.

CURRIED CORN AND SWEET RED PEPPERS

Steps:

• Melt butter in a skillet over medium heat; add red pepper and cook, stirring constantly until tender.
• Stir in corn, curry powder, salt and pepper. Cook 3 minutes, stirring often.
• Stir in whipping cream; cook, stirring constantly until thickened.

CREAMY SWEET CORN

Steps:

• Combine all ingredients in a pan, bring to a boil over medium heat, reduce heat and simmer uncovered for 6-8 minutes, stirring frequently.

CREAMED CORN

Steps:

• Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.

CURRIED CORN ON THE COB

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.

CURRIED CREAMED FRESH CORN GREAT FOR SUMMER

Steps:

• Trim the stalk end of 1 ear of corn to enable you to stand it on end securely. Stand cob on cutting board and set blade of a very sharp chef's knife at a slight angle at top of cob, where kernels meets cob. Draw knife down along cob, detaching kernels. Work your way around the cob, repeating until all kernels are removed. Repeat with remaining cobs. You should have about 4 cups of kernels.
• Melt 2 tablespoons butter in wide, deep sauté pan set over low heat. Add onion and sauté 5 minutes.
• Add jalapeno and garlic, stir, and cook 2 more minutes. Add curry powder, stir to coat other ingredients, and continue cooking 2 minutes.
• Add corn, stir well, and continue cooking 3 minutes more. Stir in cream, season with salt and pepper, and let cook until slightly thickened, 2 to 3 minutes.
• Stir in remaining butter, then add chopped cilantro.

CREAMED CORN

Steps:

• Cook corn according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Stir in sugar, salt and pepper.
• Add cooked, drained corn.
• Hint: sometimes I use part milk, part cream.