Quick Creamed Curried Corn

Quick Creamed Curried Corn

Chef John

"This is my new favorite corn side dish. You're going to be so shocked that without butter, without heavy cream, you're going to have a delicious corn side dish that's every bit as rich and decadent, and it's going to be significantly lower in calories."
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Ingredients

25 m servings 98 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Husk the ears of sweet corn and stand an ear upright in a skillet with the top pointing up. Use a sharp kitchen knife to slice off the kernels, working from top to bottom and rotating the ear after each cut. Use the back of the knife to scrape extra juices into skillet. Repeat with remaining ear of corn.
  2. Drizzle olive oil over the kernels and sprinkle with salt; place over medium heat and cook until corn is hot, about 3 minutes. Add garlic; continue to cook and stir until fragrant, about 1 minute. Season corn with cayenne pepper, smoked paprika, and garam masala. Cook and stir until corn is tender, about 2 more minutes.
  3. Reduce heat to low and stir Greek yogurt into corn mixture. Remove from heat, stir in chives, and season with more salt, if desired.

Footnotes

  • Cook's Note:
  • If cutting the kernels into a bowl, use an overturned ramekin in the bottom of the bowl to raise the cob up for easier cutting.

Reviews

Read all reviews 7
  1. 10 Ratings

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Most helpful positive review

First saw this on Chef John's blog. What a terrific way to use late summer sweet corn. Delicious!

Most helpful critical review

I used this recipe as a guidance for cream curry corn. I didn't have the yogurt and the grama. Instead I used 1/2 cup of heavy cream and 1/3 cup of cream cheese. since I wanted curry I added abo...

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Newest

First saw this on Chef John's blog. What a terrific way to use late summer sweet corn. Delicious!

I used this recipe as a guidance for cream curry corn. I didn't have the yogurt and the grama. Instead I used 1/2 cup of heavy cream and 1/3 cup of cream cheese. since I wanted curry I added abo...

Based on both the title and the description, I expected corn in a curry-flavored creamy sauce (or curry-flavored corn in a creamy sauce, either would be fine). The result tasted only barely, if...

We had this with Christmas dinner and it did not disappoint! I did use a bag of frozen sweet corn because I didn't have fresh corn and the proportions of the other ingredients were just right. N...

Awesome! The best corn I've ever had.

The family loved it didnt use the gram marsala or whatever but everyone loved it!!

This was absolutely great!! I didn't have any garam masala, but found recipe on this site. I also didn't have any yogurt..... so left it out..... and it was still great. Will make again and ag...

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