Quick Creamed Curried Corn Recipe - Allrecipes.com
Quick Creamed Curried Corn  Recipe
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Quick Creamed Curried Corn
This rich, creamy corn side dish has no cream or butter. See more
  • READY IN 25 mins

Quick Creamed Curried Corn

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2013

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

 
Most Helpful Critical Review
Aug 19, 2015

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 at all, of curry, and was not even remotely creamy. The first problem is that the yogurt curdled. If you look at the recipe photo, you'll see that this has happened there as well. In retrospect, this isn't surprising. Yogurt (even full-fat yogurt) doesn't have much fat, and will curdle when added to a hot pan if not properly prepared. Adding some starch (flour or cornstarch) to the yogurt beforehand can prevent this. The second problem is that the corn tasted primarily of garlic. I don't have a problem with garlic, but this recipe is called "curried corn", not "garlic corn". I followed the recipe with two exceptions: I substituted red pepper flake for the cayenne, and I omitted the chives.

 

9 Ratings

Aug 19, 2015

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 about a teaspoon of curry power. turned out amazing!

 
Jul 25, 2015

Awesome! The best corn I've ever had.

 
Jun 25, 2015

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

 
Jul 07, 2014

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 again.

 

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Nutrition

  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 18 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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