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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

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

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

 

"...great things may come from moments of nothingness."
-Alexander McCall Smith, Author

The refrigerator light goes on...

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.

Corn

There are a number of varieties of corn, some used for feed and others for milling. Popcorn is a variety unto itself. For the purposes of cooking corn, or corn on the cob, most recipes use only sweet corn. Interestingly, Native Americans didn't eat much of this corn, finding it to be too sweet and the texture too creamy.

There is an almost endless variety of sweet corn and all are slight variations based on how sweet the corn is. There are both yellow and white as well as combination varieties. Corn 


 

Curried Corn



Servings = 2 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe makes great leftovers in salads or as a side dish.

1 tsp olive oil
1 small shallot or 1/2 small onion (divided)
2 medium ears fresh corn (kernels shucked from the cob)
1/2 cup reduced-fat (lite) unsweetened coconut milk
1 1/2 cups water
1 tsp curry powder
1/8 tsp salt
fresh ground black pepper (to taste)

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.

Serve.

Nutrition Facts

Serving size = about 1 cup

Servings = 2

.

Amount Per Serving

Calories 170 Calories from Fat 78
  % Daily Value
Total Fat 8g 14%
    Saturated Fat 5g 20%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 164mg 7%
Total Carbohydrates 24g 8%
    Dietary Fiber 2g 10%
    Sugars 2g  
Protein 3g  
Vitamin A 8% Vitamin C 15%
Calcium 2% Iron 9%
Vitamin K 2 mcg Potassium 402 mg
Magnesium 46 mg