Curried Corn
Servings
2Serving size
about 1 cupThis recipe can be multiplied and makes great leftovers in salads or as a side dish.
Ingredients
| 1 tsp. Olive oil |
| 1 Small Shallots, raw (finely diced, divided) |
| 2 medium ear Corn, sweet, yellow, raw (kernels shucked from the cob) |
| 1/2 cup Lite Coconut Milk |
| 1 1/2 cup Water |
| 1 tsp. Curry powder |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Add the shallots and cook, stirring continuously, for about 2 minutes. Adjust the heat so that the shallot does not brown or burn.
Add the corn kernels. Cook for about 5 minutes. Stir occasionally.
Add the coconut milk, water, curry powder, salt and pepper.
Stir and reduce the heat until the corn is simmering. Cook for about 15 minutes until all of the liquid has evaporated.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Curry can be overpowering, so less is more. Depending on the curry powder you purchase, a teaspoon may be overly spicy. Once you find a curry that you like, and you know how spicy or strong it is, keep buying that one.