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Corn with a Twist
Corn with an African twist, to be precise. This is an old Kenyan recipe that came from one of my ancient ethnic cook books and—like my Kenyan curried cabbage—this corn recipe is curried as well, making it fragrant and delicious. But then again, curry powder has a way of making anything it touches highly irresistible to me. The flavors are mellow yet exotic and they completely seep into the corn. It’s a really easy recipe that takes a plain ear of corn and turns it into African delicacy.
Ingredients:
1 pound corn kernels
1 medium onion
1 garlic clove
1 tsp curry powder
1 cup coconut milk
2 big tomatoes
2 tbsp butter
flat-leaf parsley
pepper
salt
Directions:
Mince the onion and grate the garlic. Peel, de-seed and coarsely chop the tomatoes.
The corn. You should end up with about 1 pound corn kernels. Pull the leaves, remove the silky strings and clean it thoroughly.
Slice the kernels off of the ears. If you’re actually looking for a corn on the cob recipe here’s my favorite, it includes an incredibly yummy salsa type of sauce.
Get yourself 1 cup coconut milk.
Add 2/3 tsp corn starch and stir it in.
Heat the butter and cook the onion and garlic until soft. Add 1 tsp curry powder and cook for an extra minute to get the flavors going. Add the corn kernels and cook for a few more minutes.
Pour in the coconut milk and add the diced tomatoes. Season with a pinch of salt and pepper.
Bring the corn to a boil and, without the lid on, cook the corn over low to medium heat for about 10 minutes. Until the corn has soaked up most of the liquid.
Mean while, you finally chop a handful of flat-leaf parsley.
And once the corn is done, you stir in the parsley.
This recipe takes hardly any time, but it sure makes for an awesome side dish with a slight exotic twist. Nice and different
| Corn with a Twist | |
| Ingredients |
1 medium onion 1 garlic clove 1 tsp curry powder 1 cup coconut milk 2 big tomatoes 2 tbsp butter flat-leaf parsley pepper salt |
| Directions |
Combine 1 cup coconut milk with the corn starch. Heat the butter and cook the onion and garlic until soft. Add 1 tsp curry powder and cook for an extra minute to get the flavors going. Add the corn kernels and cook for a few more minutes. Bring the corn to a boil and, without the lid on, cook the corn over low to medium heat for about 10 minutes. Until the corn has soaked up most of the liquid. Chop a handful of parsley and once the corn is done stir it in. |
| Meal type: | side dish |
| Servings: | 4 to 6 |
| copyright © kayotickitchen.com | |
9 Comments »
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I think I may have to try this one soon. My hubby feels the same way about curry as you do. However, neither he nor his oldest son likes tomatoes, but it looks like the chopped tomatoes in this recipe cook down to being hardly noticeable? (They like pasta in tomato sauce, but only if there are no chunks of tomato visible.)
You even make corn look GORGEOUS! Is there no limit to your photographic and culinary skills? :) What a yummy variation to regular corn. Thanks for sharing this recipe.
@Memoria:
Trust me, this was white balance hell pur sang! If only I knew where I left my expodisc :)
Kay – you’re always cooking up something exotic! What a combination of different flavors – corn, coconut and curry. I’ll bet the flavor is fantastic. Love your presentation of it in the red glasses. Very unique.
@ Ivy:
If you chop them really small, they won’t be really noticable but I’d miss the flavor if they weren’t there. They really add.
We love curry powder….good recipe…would love to puree it and make it a soup!
I really like this dish Kay. Simple with a twist! And I *love* that brand of kokosmelk :)
Magda
My husband loves corn.
and hey, your coconut milk comes from my country!
Mmmmm. Yummy. I have to try this soon.
My favorite corn on the cob recipe?
Grow my own.
Pick.
Husk.
Eat. Yes raw, standing in the garden.