Corn In Yogurt Recipes

YOGURT CORNBREAD

Steps:

• Place all ingredients in the bread machine in the order suggested by the manufacturer. Select the basic white bread cycle or the whole grain cycle.

YOGURT CORNBREAD

Steps:

• Preheat oven to 425°. Combine the first 5 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.

INDIAN-SPICED CORN SOUP WITH YOGURT

Steps:

• Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
• Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
• To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.

CORN IN YOGURT

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.

INDIAN CORN WITH CURRY YOGURT

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.

QUICK CREAMED CURRIED CORN

Steps:

• Husk the ears of sweet corn and stand an ear upright in a skillet with the top pointing up. Use a sharp kitchen knife to slice off the kernels, working from top to bottom and rotating the ear after each cut. Use the back of the knife to scrape extra juices into skillet. Repeat with remaining ear of corn.
• Drizzle olive oil over the kernels and sprinkle with salt; place over medium heat and cook until corn is hot, about 3 minutes. Add garlic; continue to cook and stir until fragrant, about 1 minute. Season corn with cayenne pepper, smoked paprika, and garam masala. Cook and stir until corn is tender, about 2 more minutes.
• Reduce heat to low and stir Greek yogurt into corn mixture. Remove from heat, stir in chives, and season with more salt, if desired.