Curried Corn

There are so many things about culinary school that I love. I’ve made some amazing friends who are just as passionate about food as I am. I’ve also been blessed to learn under Chefs who I really admire and respect. One of my favorite Chefs teaches my International Cuisine class. We learn about a new country each week cooking as many dishes as we can from regions within that country. Of course, even after making 5-6 dishes a class we barely scratch the surface of food that represents each country. This recipe came from the week we studied African cuisine, this dish (specifically Kenyan) was addictive! It is certainly simple enough to make and the flavor is wonderful! We made this corn to go with our Pan Fried Cod with Cilantro Chile Relish and it paired really well!

Prep Time: 15 minutes
Cook Time: 15 minutes

Curried Corn
Adapted slightly
Source: International Cooking: A Culinary Journey

1 tablespoon oil
1/2 onion diced
2 cloves of garlic, minced
1 1/2 teaspoons hot madras curry powder
1 can coconut milk
1/2 teaspoon cornstarch
1 tomato, seeded and diced
4 cups of corn (I used frozen, drained canned corn would work also)
1/2 teaspoon salt, more to taste
1/4 teaspoon cayenne pepper

1. Heat oil in pan over medium high heat until hot, add onion and garlic, cook stirring occasionally until lightly browned.
2. Add curry powder, stirring to coat well.
3. Add corn, continue cooking a few minutes. Meanwhile combine coconut milk and cornstarch.
4. Add coconut milk-cornstarch mixture and tomatoes, salt and cayenne pepper to corn. Stir well.
5. Lower heat and cook, stirring occasionally, for 7 minutes, or until the coconut milk has thickened and reduced some. Make sure corn is tender.
6. Correct seasonings and serve.

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