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Curried Creamed Corn Recipe

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This recipe for Curried Creamed Corn, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Aubin
Added: Friday, June 9, 2006


6 ears corn,
3 tbsp unsalted butter,
1/2 C finely chopped onion,
1 small jalapeņo pepper, halved, seeded, and finely chopped
(about 2 1/2 tsp),
2 tsp finely chopped garlic,
2 tsp Madras curry powder,
1/2 C heavy cream,
coarse salt,
freshly ground white pepper,
1/4 C chopped cilantro leaves

Cut kernels off the cob of uncooked corn. You should
have about 4 cups of corn.

Melt 2 tbsp. of the butter in a wide , deep saute pan
set over low heat. Add the onion and saute for 5 mins.
Add the chili and garlic, stir, and cook for 2 more minutes.
Add the curry powder, stir to coat the other ingredients
and continue cooking for 2 minutes. Add the corn,
stir well, and continue to cook for 3 minutes more.
Stir in the cream, season w/salt & pepper, and let
cook until slightly thickened, 2 to 3 minutes.
Stir in the remaining butter to enrich the dish, then
add the chopped cilantro.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 mins, or so, depends on how good you are at dicing & # of people talking to you.
Personal Notes:
Personal Notes:
Unlike some members of the family,
I'm not good at making up my own recipes, but I have
come to know that I recognize a good one when I see
it...and this is a good one! I did it w/ the heavy cream,
but Gil suggested condensed milk to lower the
cals/fat. The recipe states you can simply omit the cream,
but I think the liquid helps coat the corn kernels with the
wonderful flavors, so I would suggest some type of liquid
substitute, whatever fits your dietary preferences. This was




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