CURRIED CORN
Provided by Food Network Kitchen
Time 17m
Yield 4 ears of corn
Number Of Ingredients 0
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.
CURRIED SHRIMP AND CORN CHOWDER
Provided by Katie Lee Biegel
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.)
- Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno chile and serve.
CURRIED CORN
A unique and delicious way to serve corn!
Provided by lewis718
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 7
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
CURRIED CORN ON THE COB
If goat cheese is not to your liking, try queso fresco or any other crumbly cheese such as feta. Parmesan is also good, and even though it won't spread well, you can sprinkle the mixture on. - Laura Fall-Sutton of North Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 203 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 214mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
CURRIED SWEETCORN SOUP
Spice up your soup with this tasty curried sweetcorn recipe topped with a soft boiled egg and green chilli. It's a perfect light lunch or supper on cold days
Provided by Cassie Best
Categories Soup, Starter
Time 55m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 393 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
CURRIED CORN
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
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
CURRIED CORN
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
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
PAN SAUTEED HALIBUT WITH CURRIED CORN SAUCE AND TOMATO CHUTNEY
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Heat a large saute pan or grill pan over high heat. Brush halibut with the oil and season with salt and pepper to taste. Cook the halibut for 3 minutes on each side. Serve with corn sauce and tomato chutney.
- Place all ingredients in a small saucepan and bring to a boil. Reduce heat and let simmer for 30 minutes, season with salt. Serve at room temperature.
- Heat butter in a medium saucepan over medium heat. Add onions and green apples and cook until soft. Add garlic and cook for 1 minute. Add curry powder and cook for 5 minutes. Add stock, bring to a boil, reduce heat and simmer for 1 hour. Strain stock into a clean medium saucepan. Add the corn to the stock and cook for 30 minutes, covered. Place the cream in a small saucepan and cook until reduced by half. Add the reduced cream to the stock and simmer, covered for 10 minutes. Season with salt and pepper.
- In a bowl combine all curry powder ingredients.
CURRIED CORN WITH SHRIMP
Provided by Cooking Channel
Time 45m
Yield 4 servings (3/4 cup corn and about 5 shrimp per serving)
Number Of Ingredients 15
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.
CURRIED CORN SOUP WITH GINGER
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 20
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 CREAMED FRESH CORN GREAT FOR SUMMER
I am always looking for ways to prepare corn in the summer. I just love the mix of curry and cream. COOKS NOTES: Variation: Leave out the cream for a lighter version in which the corn's flavor will be even more pronounced. Flavor building: Sauté 1 diced bell pepper along with the other vegetables and/or add 1/2 cup minced scallions along with the cilantro at the end. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Corn
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
CREAMY CURRIED CORN
I whipped this up because I was tired of eating the two veggies that hubby likes. This went over VERY well! Yippee! Now I have three vegetables I can serve!
Provided by luvinlif2k
Categories Corn
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 221.2, Fat 9.2, SaturatedFat 5, Cholesterol 21.1, Sodium 429.1, Carbohydrate 30.1, Fiber 4, Sugar 4.6, Protein 9.4
CURRIED CORN CHOWDER
Make and share this Curried Corn Chowder recipe from Food.com.
Provided by Shahana
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 401.5, Fat 9.2, SaturatedFat 1.2, Cholesterol 2.5, Sodium 452.1, Carbohydrate 70.1, Fiber 6.9, Sugar 7.2, Protein 15.1
CURRIED ZUCCHINI CORN FRITTERS
These delicious little fritters are a great way to use up end-of-summer zucchini and corn! Delicious with raita or plain yogurt with a little chopped mint mixed in.
Provided by DCKatie
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 50m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 19 g, Cholesterol 46.5 mg, Fat 6.1 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 34.4 mg, Sugar 3.6 g
CURRIED CORN WITH RED PEPPER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
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
CURRIED CORN AND SWEET PEPPERS
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 WITH COD & PRAWNS
Enjoy spiced sweetcorn with cod fillets and king prawns in this superb summer dish. Serve with basmati rice and lime wedges for an easy family supper
Provided by Esther Clark
Categories Dinner
Time 55m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 480 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
CURRIED CORN FRITTERS
Delicious corn fritters that can easily be whipped up in an instant. Great with yogurt-mint sauce, or as 'bread' for a tomato, pepper, and basil sandwich.
Provided by TEGAPIE
Categories Side Dish Vegetables Corn
Time 35m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 28.4 g, Cholesterol 18.6 mg, Fat 5.4 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 2 g
CURRIED CREAM CORN
I love to find creative ways to serve vegetables to my husband and daughters. Curry gives a different twist to this side dish that has become my family's favorite treatment for corn. -Kelly Malloy, Baltimore, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield about 3 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 224 calories, Fat 13g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 651mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
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