Curried Corn

I hope you all remember the new Progressive Eats blogging group I introduced you to last month. We’re a varied group of bloggers who have joined together to create a virtual “progressive dinner” via our blogs once each month. We each take turns hosting and choosing the theme for the party. This month’s hostess is Liz who blogs at That Skinny Chick Can Bake and our theme is Summer Barbecue. Perfect theme for the end of August, isn’t it!

I did pause for a moment when considering my recipe for this month’s Progressive Eats post. When Liz chose “summer barbecue” as the theme, being the died-in-the-wool southerner that I am, I naturally thought of the southern definition of barbecue. I know I’ve explained this before, but barbecue in the south is a noun, not a verb, so when planning my recipe I had to mentally translate barbecue to “cookout.”  As I explained it in one of my oldest posts

Now, before I start the recipe, let me just clear up one thing about “barbecue.” In some parts of the world, cooking outdoors over a flame is called a “barbecue.” In the South, that is called “grilling” or “cooking out.” Around here folks getting together to cook outdoors isn’t referred to as having a barbecue…it’s a cook-out. In the South, barbecue is any food that has had a barbecue sauce applied to it. It does not mean that the food has been cooked outdoors on a grill although it may well have been. A steak cooked outdoors on a grill is a grilled steak, but not barbecued unless you have put some barbecue sauce on said steak. That all cleared up for you? Good.

This side dish of Curried Corn is an old, traditional southern preparation. You may be surprised to know that curry powder is actually very widely used in the southern coastal areas. It came into ports with ships’ captains who traveled the spice route from India in the 1800’s and appears in old recipes such as Chicken Country Captain and Baked Curried Fruit which are long-loved favorites of many southerners.

My Curried Corn is only slightly updated from the traditional recipe in that I add fresh cilantro. That would not have been included in older recipes since it was unavailable in most areas of the south until just a couple of decades ago. I like it, though, as I think it marries well with the curry powder.

Bring a large pot of water to the boil and drop in the ears of corn. Let the water return to the boil. Turn off the heat, cover the pot, and let stand for 5 minutes. Remove the corn from the water and let it cool until it can be easily handled.

Cut kernels from the cob for Curried Corn

When cool, cut the kernels and then scrape the cobs to remove all the juices.

Cook bell peppers and curry powder for Curried Corn

Heat 2 tablespoons of the butter in a skillet over medium high heat. Add the bell pepper and cook, stirring, for about 2 minutes or until the pepper is slightly softened. Sprinkle the curry powder over the pepper and continue cooking for an additional 30 seconds.

Add corn to skillet for Curried Corn

Add the corn, salt, and black pepper. Cook and stir for a minute or two.

Add cream and butter to Curried Corn

Add the cream and remaining butter. Stir until the butter has melted.

Add cilantro to Curried Corn

Remove the pan from the heat and stir through the cilantro. Serve immediately.

Enjoy!

Curried Corn
 
Prep time
Cook time
Total time
 
Fresh corn combines with butter, cream, curry, and cilantro in this old, traditional deep south dish. Great for cookouts or dinner parties.
Serves: 3-4 servings
Ingredients
  • 4 ears fresh corn, husks and silks removed
  • 3 tblsp. butter, divided
  • 1/2 cup diced green bell pepper
  • 1 tsp. curry powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup heavy cream
  • 2 tblsp. chopped fresh cilantro
Instructions
  1. Bring a large pot of water to the boil and drop in the ears of corn. Let the water return to the boil. Turn off the heat, cover the pot, and let stand for 5 minutes. Remove the corn from the water and let it cool until it can be easily handled.
  2. When cool, cut the kernels and then scrape the cobs to remove all the juices.
  3. Heat 2 tablespoons of the butter in a skillet over medium high heat. Add the bell pepper and cook, stirring, for about 2 minutes or until the pepper is slightly softened. Sprinkle the curry powder over the pepper and continue cooking for an additional 30 seconds.
  4. Add the corn, salt, and black pepper. Cook and stir for a minute or two. Add the cream and remaining butter. Stir until the butter has melted.
  5. Remove the pan from the heat and stir through the cilantro. Serve immediately.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Before you go, please be sure to check out the other participants in this month’s Progressive Eats! They’re all listed below with the course that they contributed. Great menu, isn’t it?

Main Course

Appetizers

Bread

Salad

Soup

Sides

Beverage

Desserts

Progressive Eats

Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

This month’s theme is Summer Barbecue hosted by Liz of That Skinny Chick Can Bake. You’ll love all the summertime recipes that will be perfect for your next cookout or Labor Day gathering.

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Comments

    • says

      That brings up a good point, Liz – though this can be made with canned or frozen corn those in no way begin to compare with this recipe when made with fresh corn off the cob!

  1. says

    Makes perfect sense to add the cilantro since it’s a staple in Indian curries–I love the bright lemony “greenness” that cilantro lends. Delicious, Lana.

  2. says

    I had to chuckle at your post Lana since I’ve just been “schooled” on that very topic!! This corn would go sooo well with anything with BBQ sauce – I can almost taste it now!!!

  3. says

    I love cilantro and curry, fabulous combination Lana! This one is a keeper for me, we have two corn growing seasons in Florida and we get it fresh from the farm in Mt. Dora…6 more weeks and I should have a bountiful to make this!

  4. says

    I love all types of fresh corn dishes and this one does not disappoint! I remember when I moved down south for college from the north. It took awhile to get used to that terminology.

    • says

      I understand, Susan. We lived in Maine/New Hampshire for a year when my husband was in the Navy. The regional and cultural differences took a bit of adjustment!

  5. says

    Corn is always one think I can count on my family eating! Never tried Curry Corn though. This is an ideal side for these busy back to school nights. It’s not on the menu this week! Thanks!

  6. says

    Thanx for the explanation about barbecue in the south. I am a Northerner, so you know what I think barbecue is. I had no idea that curry was commonly used in the south either. Albeit your explanation was quite reasonable. I am a big curry fan, so I like this recipe.

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