Best Curried Corn With Red Pepper Recipes

CURRIED CORN

Steps:

• Melt butter, add corn, onion, and curry. Saute.
• Cover and simmer slowly, about 10 min, until tender, stirring often.
• Add sour cream, salt, and pepper, heat until warm, and serve.

CURRIED CORN

Steps:

• Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

THE BEST EVER RED PEPPER CURRY COCONUT SOUP

Steps:

• Roasting Peppers------------.
• Preheat grill or top oven to a high heat.
• Wash peppers and place in oven.
• The peppers will go black, turn to blacken all sides.
• (about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
• Then peel and seed the peppers, cut into large segments.
• -----------------.
• Melt butter in pan, add onions and saute until translucent.
• Add curry paste and fry a further 3 minutes.
• Add stock and peppers and let simmer a further 20 minutes.
• Puree in batches, then return soup to pan.
• Stir in coconut milk and reheat.
• Serve.
• For Vegetarian use vegetable stock.

CURRIED CORN WITH RED AND GREEN PEPPERS

Steps:

• Scrape the kernels from the corn.
• Core and remove the seeds from the peppers. Cut the peppers into very thin strips about 1 1/2 inches long.
• Heat the butter in a skillet. Add the scallions, garlic and curry powder. Cook, stirring, until the scallions are wilted. Add the corn, peppers and salt. Blend well, cover and cook over medium heat for about 2 minutes. Add the coriander, blend well and serve.

CURRIED CORN AND SWEET RED PEPPERS

Steps:

• Melt butter in a skillet over medium heat; add red pepper and cook, stirring constantly until tender.
• Stir in corn, curry powder, salt and pepper. Cook 3 minutes, stirring often.
• Stir in whipping cream; cook, stirring constantly until thickened.

CURRIED CORN AND SWEET PEPPERS

Steps:

• If using fresh corn, shuck the ears and discard the husks and corn silk. Bring enough water to a boil to cover the corn cobs when they are added. Drop the corn into the water. When the water returns to a boil, cover and remove from the heat. Let stand five minutes and no longer. Drain the corn and let cool.
• Cut and scrape the corn from the cobs. There should be about four and one-half cups.
• Heat four tablespoons of the butter in a skillet and add the yellow, red and green peppers. Cook, stirring, about one minute. Sprinkle with the curry powder and cook, stirring, about 30 seconds. Add the corn (if using frozen corn, it should also be added now) and the salt and pepper to taste. Stir in the remaining two tablespoons of butter and the cream. Bring to a simmer, stirring. Serve hot.

CREAMY CURRIED CORN

Steps:

• Combine corn, half-and-half, garlic, curry powder, salt, and pepper in small (1 qt.) kettle.
• Heat on medium heat, stirring frequently, until heated through.
• Add cheese and heat, stirring occasionally, until cheese is melted and sauce is thickened.

CURRIED CORN WITH RED PEPPER

Steps:

• Cut and scrape corn off cob.
• Core the pepper and cut it lengthwise. Discard the inner veins and seeds. Cut the pepper in 1/4-inch pieces.
• Heat the butter in a skillet. Add the pepper pieces, onion and garlic. Cook, stirring, over medium heat until wilted, about 2 minutes. Sprinkle with curry powder and cook, stirring, about 30 seconds. Add the corn, salt, pepper and yogurt. Cook, stirring, about 2 to 3 minutes. Serve hot.