Curried Corn And Sweet Red Peppers Recipes

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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.

RED PEPPERS STUFFED WITH CORN AND FRESH MOZZARELLA



Red Peppers Stuffed with Corn and Fresh Mozzarella image

This filling can also be used for zucchini or tomatoes. Serve it with a fresh, summery tomato sauce.

Provided by Food Network

Categories     main-dish

Time 52m

Yield 2-4 servings

Number Of Ingredients 10

2 red bell peppers, halved lengthwise
2 tablespoons butter
1 bunch scallions, including the firm greens, thinly sliced
2 1/2 to 3 cups kernels from 5 ears of corn
2 tomatoes, peeled, seeded, and diced
1 fresh mozzarella cheese, 4 to 5 ounces, finely diced, or 1 cup grated Cheddar or Monterey jack
2 tablespoons finely sliced basil leaves
2/3 cup fresh bread crumbs
Salt and freshly milled pepper
Paprika

Steps:

  • Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.
  • If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.
  • Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.

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

CURRIED CORN AND PEPPERS



Curried Corn and Peppers image

This is great with scrambled eggs for a brunch, or even served as a filling for burritos. The receipe is from "Moosewood Restaurant Cooks at Home"

Provided by Mrs.Habu

Categories     Breakfast

Time 16m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup chopped scallion
1 red bell peppers or 1 green bell pepper, diced
1 tablespoon butter
2 teaspoons curry powder
2 1/2 cups frozen sweetcorn or 2 1/2 cups fresh sweetcorn
2 tomatoes, chopped
salt and pepper, to taste

Steps:

  • In a large skillet, saute the scallions and bell pepper in the butter on medium heat for about 2 minutes Stir in the curry powder and the corn Add the tomatoes Continue to cook for about 5 minutes, stirring frequently Add salt and pepper to taste.

Nutrition Facts : Calories 138.5, Fat 4.3, SaturatedFat 2.1, Cholesterol 7.6, Sodium 248, Carbohydrate 25.7, Fiber 4.4, Sugar 7.1, Protein 4.1

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 'N' PEPPERS



Sweet Corn 'n' Peppers image

Peppers add punch to this mouthwatering grilled sweet corn.-Grace Camp, Owingsville, Kentucky.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1 medium jalapeno pepper, seeded and julienned
1 medium sweet onion, cut into thin wedges
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
Dash paprika
6 large ears sweet corn, husks removed and halved

Steps:

  • In a small bowl, combine peppers and onion. Combine the salt, pepper, cayenne and paprika; sprinkle half over the vegetables and set aside. Sprinkle remaining seasoning mixture over corn., Place the corn on a vegetable grilling rack coated with cooking spray or in a perforated disposable aluminum pan. , Grill, covered, over medium heat for 10 minutes. Add reserved vegetables. Grill, covered, 5-10 minutes longer or until vegetables are tender, stirring occasionally and rotating corn.

Nutrition Facts :

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

CREAMED CORN AND RED BELL PEPPER



Creamed Corn and Red Bell Pepper image

Categories     Dairy     Pepper     Vegetable     Side     Vegetarian     Quick & Easy     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 4

1 1/2 cups fresh corn kernels (cut from about 2 large ears)
1 tablespoon olive oil
1/2 cup finely chopped red bell pepper
3 tablespoons heavy cream or half-and-half

Steps:

  • In a glass pie plate stir together the corn and the oil and microwave the mixture, uncovered, at high power (100%), stirring occasionally, for 5 minutes. Stir in the bell pepper and microwave the mixture at high power, stirring occasionally, for 5 minutes. Stir in the cream and salt and pepper to taste and microwave the mixture at high power for 3 minutes, or until the cream is almost evaporated.

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