curried corn with red bell peppers.

As much as I love summer produce and harvest season, it’s a relatively rare occasion that I indulge in what could be considered the ubiquitous summer vegetable: ears of corn, fresh off the farm. I think corn’s status as the king of summer vegetable is rivaled only by tomatoes.

I am typically content with simple corn on the cob, smeared with butter and a healthy dash of salt, especially if it is Mexican street corn, aka the only time I allow mayonnaise anywhere near me. There are exceptions, however, and today’s recipe is a delicious exception that takes corn to a whole new place. Curried corn. 

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I was watching a travel food show a while back, and a scallops dish was highlighted, but I was intrigued with what was beneath the grilled scallops: curried corn. It sounded so different and decadent, and I knew I had to try it at home. We’re using plain yogurt in place of heavy cream, which is healthier and an added source of protein. You’ll want to use plain yogurt, preferably full-fat or 2%; you need the milk fat for right texture/creaminess. You can use either mild or hot curry powder: I like mild for this.

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This makes a fabulous, interesting side dish that is sure to be gobbled up. I served it alongside some wild shrimp, quickly sauteed with sea salt and pepper. A perfect late summer meal!

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curried corn with red bell pepper.

ingredients
4 ears fresh corn
1 medium sweet red  bell pepper, finely chopped
2 tablespoons of grassfed butter
1/4 cup shallots, finely chopped
1 teaspoon curry powder
1/2 teaspoon sea salt
1/4 teaspoon fresh black pepper
1/4 cup plain yogurt
cilantro, optional, to garnish

directions
Heat butter in a medium/large skillet over medium heat until the butter is melted and lightly sizzling. Add the shallots and bell pepper and saute, stirring frequently for 3-5 minutes, or until shallots are translucent and peppers begin to soften.

Add the corn, curry powder, salt and pepper and stir to combine. Let cook over medium heat for 2-3 minutes, or until the corn is cooked through (you may have some golden spots on the corn). Add the yogurt and stir consistently until the yogurt is well incorporated, about 1 minute. Add the sea salt and pepper to taste.

Remove from pan and serve, garnishing with cilantro if desired.

Makes 4 servings.

*Please use organic ingredients wherever possible*

 

 

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