Curried Corn And Sweet Red Peppers Food

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CURRIED CORN AND SWEET PEPPERS



Curried Corn And Sweet Peppers image

Provided by Trish Hall

Categories     side dish

Time 30m

Yield Six servings

Number Of Ingredients 8

8 or more ears fresh corn on the cob, or 4 1/2 cups frozen whole corn kernels
6 tablespoons unsalted butter
1/2 cup diced sweet yellow pepper
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
2 teaspoons curry powder
Salt and freshly ground pepper to taste
1/2 cup heavy cream

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.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 22 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 670 milligrams, Sugar 9 grams, TransFat 0 grams

CURRIED CORN AND SWEET RED PEPPERS



Curried Corn and Sweet Red Peppers image

Make and share this Curried Corn and Sweet Red Peppers recipe from Food.com.

Provided by LonghornMama

Categories     Corn

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

3 tablespoons butter
1/4 cup chopped sweet red pepper
1 (15 1/4 ounce) can whole kernel corn, drained (I use frozen corn)
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup whipping cream

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.

SWEETCORN AND RED PEPPER SALAD



Sweetcorn and Red Pepper Salad image

From a book called The Goodness of Peppers. It suggests serving this colourful, crunchy salad in late summer when peppers, tomatoes and corn are all at their sweetest and most succulent.

Provided by CulinaryQueen

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups fresh sweet corn (about 2 cobs)
2 sweet red peppers
2 celery ribs, thinly sliced
1 garlic clove, peeled and finely chopped
4 vine ripe tomatoes, chopped
2 cups rocket (or arugula)
1/4 cup flat leaf parsley
3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and pepper, to taste
1 -2 tablespoon parmesan cheese, shavings

Steps:

  • Remove all the husks and fibres from the cobs and slice the kernels off the cobs.
  • Put the kernels in a pan with some water and bring to the boil. Cook for about 8 minutes or until tender. Drain well and reserve.
  • Remove the caps, pith and seeds from the peppers and finely chop the flesh.
  • Combine the corn, peppers, celery, garlic, tomatoes, rocket and parsley in a large bowl and mix thoroughly.
  • In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Pour over salad.
  • Sprinkle Parmesan shavings over salad and serve.

Nutrition Facts : Calories 206.5, Fat 11.9, SaturatedFat 1.9, Cholesterol 1.1, Sodium 59.1, Carbohydrate 24.6, Fiber 5.4, Sugar 8.8, Protein 5.2

CURRIED CORN



Curried Corn image

The recipe from Kenya is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try it yet, but it looks wonderful. The source is The Africa Cookbook - Tastes of a Continent by Jessica B. Harris

Provided by PanNan

Categories     Corn

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 medium onion, coarsely chopped
1 garlic clove, minced
1/2 teaspoon curry powder (hot Madras type)
5 cups corn, cut from cob or 5 cups frozen corn
1/2 teaspoon cornstarch
1 cup coconut milk
2 medium tomatoes, peeled, seeded, and coarsely chopped
salt
pepper, freshly ground

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.

Nutrition Facts : Calories 276.5, Fat 12.5, SaturatedFat 9.3, Cholesterol 5.1, Sodium 64.3, Carbohydrate 42.4, Fiber 5.7, Sugar 9.2, Protein 6.5

CURRIED CORN WITH RED PEPPER



Curried Corn With Red Pepper image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

4 ears fresh corn
1 medium-size sweet red pepper
2 tablespoons butter
1/4 cup finely chopped onion
1 teaspoon finely chopped garlic
1 teaspoon curry powder
Salt and freshly ground pepper
1/4 cup plain yogurt

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.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 9 grams, TransFat 0 grams

CORN MUFFINS WITH SWEET RED PEPPERS



Corn Muffins with Sweet Red Peppers image

Make and share this Corn Muffins with Sweet Red Peppers recipe from Food.com.

Provided by Derf2440

Categories     Quick Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup buttermilk
2 tablespoons vegetable oil
1 egg
1/4 cup finely shopped sweet red pepper

Steps:

  • In large bowl, combine flour, cornmeal, sugar, baking powder, salt and pepper.
  • In small bowl, beat together buttermilk, oil and egg, stir into dry ingredients just until moistened.
  • Stir in red pepper.
  • Spoon batter into well greased or paper lined muffin cups, filling each two thirds full.
  • Bake in 425f degree oven for 15 minutes or until tester inserted in centre comes out clean.
  • Or bake in 8 inch square baking pan in 425f degree oven for 20 minutes or until firm to the touch.
  • cut into squares to serve.

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

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

SWEET CORN WITH PEPPERS



Sweet Corn With Peppers image

Provided by Pierre Franey

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 sweet red peppers, about 3/4 pound
1 or 2 ears fresh corn (or 1 cup frozen corn kernels)
1 tablespoon olive oil
1 tablespoon butter
2/3 cup finely chopped scallions
1/8 teaspoon ground cumin
Salt to taste, if desired
Freshly ground pepper to taste
1/4 teaspoon finely minced garlic

Steps:

  • Core and vein the peppers. Cut the flesh into very thin strips about 1 1/2 inches in length. There should be about 2 cups.
  • Set aside. Scrape the kernels from the corn. There should be about one cup.
  • Set aside.
  • Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1 1/2 minutes.
  • Spoon the mixture into a warm serving dish.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 343 milligrams, Sugar 6 grams, TransFat 0 grams

CURRIED CORN WITH RED AND GREEN PEPPERS



Curried Corn With Red and Green Peppers image

Provided by Pierre Franey

Categories     dinner, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 ears fresh corn
1 sweet red pepper
1 sweet green pepper
1 tablespoon butter
1/3 cup chopped scallions
1 teaspoon finely chopped garlic
1 teaspoon curry powder
Salt to taste
2 tablespoons fresh chopped coriander or parsley

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.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 410 milligrams, Sugar 9 grams, TransFat 0 grams

CORN 'N' RED PEPPER MEDLEY



Corn 'n' Red Pepper Medley image

This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 cups fresh corn
1 tablespoon olive oil
2 large sweet red peppers, chopped
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup minced fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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