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
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 AND SWEET RED PEPPERS
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
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.
SOUTHWESTERN QUICHE
Steps:
- In a greased 9-in. pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside., In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, saute mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer., In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn., Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado if desired.
Nutrition Facts : Calories 662 calories, Fat 50g fat (24g saturated fat), Cholesterol 287mg cholesterol, Sodium 1376mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.
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
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