Curried Cream Corn Recipes

CURRIED CREAM OF CORN SOUP

Steps:

• Peel and finely slice the onion into small cubes. Drain the corn in a colander and heat up the olive oil in a medium pot over medium temperature.
• Add the sliced onion and the curry powder to the pot. Give it a good stir so that the onion cubes are all coated with curry. Cook for 1 minute while stirring occasionally until the onion is translucent.
• Add the corn to the onion and sauté for 1 minute. Keep stirring.
• After 1 minute add the chicken broth and the whipping cream. Give it a good stir and let it simmer at medium to low temperature for 10 minutes.
• Season the soup with a little bit salt and pepper to taste. Then pour into a food processor and blend until smooth. Or use an immersion hand blender and blend your soup directly in the pot.
• Serve garnished with chopped up chives and a little bit of yoghurt or whipping cream drizzled over the soup.

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.

CURRIED CREAMED FRESH CORN GREAT FOR SUMMER

Steps:

• Trim the stalk end of 1 ear of corn to enable you to stand it on end securely. Stand cob on cutting board and set blade of a very sharp chef's knife at a slight angle at top of cob, where kernels meets cob. Draw knife down along cob, detaching kernels. Work your way around the cob, repeating until all kernels are removed. Repeat with remaining cobs. You should have about 4 cups of kernels.
• Melt 2 tablespoons butter in wide, deep sauté pan set over low heat. Add onion and sauté 5 minutes.
• Add jalapeno and garlic, stir, and cook 2 more minutes. Add curry powder, stir to coat other ingredients, and continue cooking 2 minutes.
• Add corn, stir well, and continue cooking 3 minutes more. Stir in cream, season with salt and pepper, and let cook until slightly thickened, 2 to 3 minutes.
• Stir in remaining butter, then add chopped cilantro.

CURRIED CORN

Steps:

• Mix 1 teaspoon each ground ginger, paprika and ground coriander with 1/2 teaspoon each ground cumin and turmeric. Brush 4 ears of corn with vegetable oil, sprinkle with the spices and grill, turning, about 12 minutes; season with salt. Serve with yogurt mixed with salt and cilantro.

CURRIED CREAM CORN

Steps:

• In a saucepan, saute green pepper and onion in butter until tender. Stir in the remaining ingredients. Cook and stir until cheese is melted and corn is heated through.

CREAMY CURRIED CORN

Steps:

• Combine corn, half-and-half, garlic, curry powder, salt, and pepper in small (1 qt.) kettle.
• Heat on medium heat, stirring frequently, until heated through.
• Add cheese and heat, stirring occasionally, until cheese is melted and sauce is thickened.

CHARRED CREAMED CORN

Steps:

• Preheat a cast-iron pan over medium-high heat. Add the corn and allow the corn to char, stirring just often enough so that the char marks are even and the bottom of the pan does not burn, until evenly charred all over, about 8 minutes. Remove from the heat and set aside.
• Melt the butter in a medium skillet over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the smoked paprika and stir to combine. Add the flour and stir until combined evenly, then cook until the flour is cooked and the roux is blond, about 2 minutes. Add half the milk in a slow stream, whisking constantly, until combined. Then add the remaining milk in a slow stream and whisk constantly until smooth. Add the cream cheese and sugar and continue to whisk until smooth and thick, about 2 minutes. Add about 3/4 cup corn and smash into the cream mixture using a wooden spoon or spatula. Stir to combine, then fold in the remaining corn. Turn heat to low and allow to simmer gently until flavors are rich, about 10 minutes. Season with salt and pepper. Remove from the heat and garnish with parsley if desired.

BAKED CREAM CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl beat eggs with milk. Blend in the corn and butter. Stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder. Transfer to a glass pie plate.
• Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
• Allow to cool for 10 minutes before serving.

CURRIED CHICKEN CORN CHOWDER

Steps:

• In a Dutch oven, heat butter over medium heat. Add onions and celery; cook and stir until tender. Stir in seasonings; cook 30 seconds longer., Stir in corn and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a small bowl, whisk flour and milk until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken and cilantro; heat through.