This recipe for Curried Corn combines fresh corn kernels with butter, cream, curry, and cilantro in an old, traditional deep south dish. Great for cookouts or dinner parties.
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 a very 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 1800s 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.
How to Make Curried Corn
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.
When cool, cut the kernels and then scrape the cobs to also capture all the juices.
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 the corn along with the juices you scraped from the cobs, salt, and black pepper. Cook and stir for a minute or two.
Add the cream and remaining butter. Stir until the butter has melted.
Remove the pan from the heat and stir through the cilantro. Serve immediately.
More Great Vegetable Recipes on Never Enough Thyme:
- Copper Pennies
- Peas with Lettuce
- Pan Fried Zucchini with Lemon and Parmesan
- Vidalia Onion Gratin
- Cucumber Salad with Sour Cream and Dill
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: That Skinny Chick Can Bake – Whiskey Marinated Pork Tenderloin
Appetizers: Sunchowder's Emporia – Grilled Tequila Lime Shrimp Skewers; Stetted – Pimiento Cheese Jalapeño Poppers
Bread: Barbara Bakes – Cheesy Garlic Bread
Salad: Healthy. Delicious.– Grilled Vegetable Panzanella
Soup: Pastry Chef Online – Grilled Vegetable Gazpacho
Sides: The Heritage Cook – Amped up BBQ Beans; SpiceRoots - Grilled Rosemary Potatoes
Beverage: Miss in the Kitchen – Summer Fruit Spritzers
Desserts: Creative Culinary – Peach Melba Pavlova with Caramel Sauce; Life's a Feast – Rum Roasted Plum Mousse
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- 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
- 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.
- When cool, cut the kernels and then scrape the cobs to capture all the juices.
- 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 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.
- Remove the pan from the heat and stir through the cilantro.
- Serve immediately.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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