Curried Corn On The Cob Recipes

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CURRIED CORN ON THE COB



Curried Corn on the Cob image

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

6 medium ears sweet corn in husks
1/2 cup crumbled goat cheese
1 tablespoon sugar
2 teaspoons salt-free seasoning blend
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper

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.

INDIAN-STYLE CORN ON THE COB IN ONION AND YOGURT SAUCE



Indian-Style Corn on the Cob in Onion and Yogurt Sauce image

Yummy yogurt sauce for corn on the cob.

Provided by rphel685

Categories     Side Dish     Vegetables     Onion

Time 35m

Yield 4

Number Of Ingredients 11

4 ears corn on the cob, husks and silk removed
¼ cup vegetable oil for frying
1 onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 (2 inch) piece fresh ginger, peeled and coarsely chopped
½ teaspoon ground turmeric
6 fresh curry leaves, or more to taste
½ teaspoon cumin seeds
½ teaspoon chili powder
½ teaspoon white sugar
1 cup plain yogurt

Steps:

  • Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.
  • Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.
  • Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.

Nutrition Facts : Calories 162.1 calories, Carbohydrate 29.1 g, Cholesterol 3.7 mg, Fat 3.5 g, Fiber 3.7 g, Protein 7.2 g, SaturatedFat 1 g, Sodium 63.2 mg, Sugar 10.2 g

SAUTEED CURRIED CORN



Sauteed Curried Corn image

This simple, spicy side dish goes great with most any American-style chicken, fish or meat. It's also a fantastic mixture to wrap up in your fajitas.

Provided by james

Categories     Side Dish     Vegetables     Corn

Time 17m

Yield 8

Number Of Ingredients 6

⅓ cup butter
½ cup diced onion
2 (15.25 ounce) cans whole kernel corn, drained
1 ½ tablespoons curry powder
1 ½ teaspoons garlic powder
salt and pepper to taste

Steps:

  • Melt butter in a large skillet over high heat. Add the onion and corn. Cook, stirring frequently until the corn begins to brown at the edges, about 7 minutes. Season with curry powder, garlic powder, salt and pepper.

Nutrition Facts : Calories 164 calories, Carbohydrate 22.1 g, Cholesterol 20.3 mg, Fat 8.8 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 373.8 mg, Sugar 3.9 g

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

FRESH CORN AND TOMATOES WITH CURRY



Fresh Corn and Tomatoes With Curry image

Provided by Pierre Franey

Categories     easy, quick, weekday, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3 to 4 fresh ears of corn, medium size
1 tablespoon butter
1/2 cup chopped scallions
1 teaspoon curry powder
4 small ripe plum tomatoes
Salt and freshly ground pepper to taste
2 tablespoons fresh chopped coriander

Steps:

  • Shuck the corn, and with a knife cut the kernels off the cobs. There should be about 2 1/2 cups.
  • Core the tomatoes and cut them into 1/2-inch cubes.
  • Melt butter in a skillet. Add the scallions and curry powder. Cook, stirring briefly, until wilted. Add the corn, tomatoes, salt and pepper. Stir and cook for about 4 minutes over medium-high heat. Do not overcook. Serve hot. Sprinkle with coriander.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 6 grams, TransFat 0 grams

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