Curried Corn Salad With Tomato Recipes

CURRIED CORN

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.

FRESH CORN AND TOMATOES WITH CURRY

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.

SWEET CORN-TOMATO SALAD

Steps:

• Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

CURRIED CORN SALAD

Steps:

• Saute onion in oil until tender.
• Add peppers and saute briefly, just until warmed through. Add curry powder, oregano, and turmeric.
• While the peppers are sauteing, heat the corn until hot (microwave or sauce pan on stove top), and drain any liquid.
• In a large bowl, mix the pepper mixture, drained corn, black olives, miracle whip, and salt.
• Serve warm.