Curried Corn



Serving size

about 1 cup
30 Minutes

This recipe can be multiplied and makes great leftovers in salads or as a side dish.

Curried Corn


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


Place the olive oil in a medium skillet over medium-high heat.

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.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

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.

"...great things may come from moments of nothingness."

Alexander McCall Smith, Author