Fresh corn combines with butter, cream, curry, and cilantro in this old, traditional deep south dish. Great for cookouts or dinner parties.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Ingredients
4ears fresh cornhusks and silks removed
3tablespoonsbutterdivided
½cupdiced green bell pepper
1teaspooncurry powder
¼teaspoonsalt
¼teaspoonblack pepper
¼cupheavy cream
2tablespoonschopped fresh cilantro
Instructions
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.