corn recipe

The curry is a mixture of tomato and onion and the creaminess comes from coconut milk.

Sweet Corn Curry

corn

onion

oz canned organic tomatoes

tsp cumin seed

bay leaf

turmeric powder

tsp Ginger garlic paste

½ tsp coriander powder

½ tsp red chili powder

almond powder/meal

Salt

coconut milk

¼ tsp garam masala

Cilantro

Place a cast-iron pan over medium heat and drizzle a few teaspoons of coconut oil.

As the oil heats up, add one bay leaf and cumin seeds.

When the cumin seeds sizzle, add chopped onions and saute them until they turn translucent.

Now, add canned tomatoes followed with coriander powder, red chili powder,and turmeric powder. Cook for 2-3 minutes.

Add almond powder or almond meal and stir nicely to avoid any lumps.

When you get the creamy texture, add cooked corn( I Cooked corn in instant pot for 8 min)and stir well.

Add 1 ½ cup water, salt and stir well.

Let it simmer for about 8 minutes.

Now, add coconut milk, garam masala, and kasoori methi. Mix well and turn off the heat as the flavors soak in.

Garnish with cilantro and serve the sweet corn curry paired with steamed rice, roti or naan.

This corn casserole recipe is an easy comfort food side dish made with Jiffy mix and just 5 other ingredients. Perfect for Thanksgiving and other holidays!

Corn Casserole

eggs

(14.75 oz) can whole kernel sweet corn, drained

(14.75 oz) can cream-style sweet corn

(8.5 oz) box Jiffy muffin mix

butter

sour cream

Preheat oven to 350° F. Coat an 8...

Preheat oven to 350° F. Coat an 8 x 8 baking dish with non-stick cooking spray and set aside.

Combine all ingredients in a large bowl; mix...

Combine all ingredients in a large bowl; mix well to combine. Pour into the baking dish.

Bake for 40-50 minutes, until set and lightly...

Bake for 40-50 minutes, until set and lightly browned.

How To Cook Frozen Corn On The Cob

tbsp butter

Add water to a large saucepan until it is about half full of water. Bring the water to a boil over medium-high heat.

Carefully drop the corn into the boiling water. Cover and allow the water to return to a boil. Remove cover and boil for 5 minutes, or until a corn kernel (when poked with a sharp knife) bursts.

Remove from heat and transfer corn to a cutting board. Pat dry with paper towels and stack on a serving plate. Spread 1 tablespoon of butter over each and serve!

Instant Pot Creamed Corn

block cream cheese

heavy cream

1tbs sugar

cornstarch

Salt and pepper

Mexican corn is also known as elotes or Mexican street corn, but whatever you call it, it&#39;s delicious! Charred grilled corn is tossed with a creamy, spicy sauce, cotija cheese, and a squeeze of fresh lime juice. 

Mexican Corn

vegetable oil

mayonnaise

juice of 1 lime

tsp chili powder

tsp cumin

cayenne pepper

cotija cheese

cilantro (chopped)

Preheat the grill to high heat. Brush the corn with vegetable oil and grill until slightly charred, about 3 minutes per side. Remove and let cool. Once cool, cut off the kernels and place into a large mixing bowl.

Add remaining ingredients to the corn and stir to combine. Season with salt and pepper to taste.

Creamy corn soup with coconut, ginger and lime. Simple, delicious and elegant enough for dinner guests. Vegan and gluten-free. 4-6 Portions.

Creamy Corn Soup with Coconut Milk

olive oil

yellow onion, (finely chopped)

shallots, (finely chopped)

garlic, (minced)

ginger

red chili flakes

sea salt, (to taste)

vegetable broth (or water)

x coconut milk

corn kernels

coriander, parsley or chives

Sliced green onion

Husk the corn, remove the silk, and slice the kernels off into a bowl with a sharp knife. You should have about 6 cups (850 g) of corn kernels.

In a large pot, heat the olive oil over medium heat. Add the onions and shallots and season with a pinch of salt. Sauté the onions until lightly translucent, about 5 minutes. Add the garlic and cook another 2 minutes. Then add the corn and ginger.  Season with a little more salt and cook, stirring occasionally, until the corn is fragrant and becomes a deeper yellow color, about 7-8 minutes.

Add the broth and coconut milk; bring to a simmer, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the corn is tender, about 15 minutes.

Remove from the heat, and working in batches, blend the soup in a high-powered blender until completely smooth (use caution and do not overfill the blender when blending hot liquids! — see tips below). Alternatively, use a hand held immersion blender to purée the soup until very smooth. It will take a few minutes.

Optional (but recommended):  Once puréed, strain through a fine-mesh sieve for the silkiest texture. If you think it is too thick, thin it out with a little broth or water.

Finish the soup by stirring in the lime juice. Taste and adjust seasonings, if needed.

Ladle the soup into bowls, garnish and enjoy!

Top 6 corn recipe recipes from across the web

The most viewed corn recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Corn Curry

Corn Casserole

How To Cook Frozen Corn On The Cob

Instant Pot Creamed Corn

Mexican Corn

Creamy Corn Soup with Coconut Milk

Top 6 corn recipe recipes from across the web

The most viewed corn recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Corn Curry

Corn Casserole

How To Cook Frozen Corn On The Cob

Instant Pot Creamed Corn

Mexican Corn

Creamy Corn Soup with Coconut Milk

The most viewed corn recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine