"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamed Curried Corn Recipe

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This recipe for Creamed Curried Corn, by , is from Mamma Wanda's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lena

Category:
Category:

Ingredients:  
Ingredients:  
2 ears sweet corn
2 teaspoons olive oil
salt to taste
2 cloves garlic, minced
1 pinch cayenne pepper, or to taste
1/4 teaspoon smoked paprika
1/4 teaspoon garam masala
3 tablespoons plain Greek yogurt, or more to taste
2 teaspoons chopped fresh chives

Directions:
Directions:
Husk the ears of sweet corn and stand an ear upright in a skillet with the top pointing up. Use a sharp kitchen knife to slice off the kernels, working from top to bottom and rotating the ear after each cut. Use the back of the knife to scrape extra juices into skillet. Repeat with remaining ear of corn.

Drizzle olive oil over the kernels and sprinkle with salt; place over medium heat and cook until corn is hot, about 3 minutes. Add garlic; continue to cook and stir until fragrant, about 1 minute. Season corn with cayenne pepper, smoked paprika, and garam masala. Cook and stir until corn is tender, about 2 more minutes.

Reduce heat to low and stir Greek yogurt into corn mixture. Remove from heat, stir in chives, and season with more salt, if desired.

Personal Notes:
Personal Notes:
Corn, Corn, Corn! I know you love it!

 

 

 

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