This is so incredibly good. I didn't have a jalapeno, so I used some tabasco sauce and added some green bell pepper from the variations that follow the recipe. The Penzeys hot curry powder bottle description says it is sometimes called Madras, so used that. I had large ears of corn and 2 ears yielded at least two cups, so used just that for half the recipe. I bought jalapenos today and I'm making this again tomorrow. Nice and spicy, we really loved it.
Recipe from Alfred Portale who is chef and co-owner of the Gotham Bar and Grill in NYC. He won the James Beard Foundation's Chef Of The Year award last month.
Curried Creamed Corn
"I started serving corn-on-the-cob with a compound butter made with a bit of curry and garlic," Portale said. "People went wild for it, which led me to develop this recipe for creamed corn with just a dusting of curry powder to it. Not so much that it becomes like Indian food - just a subtle, slight kick."
Curried Creamed Corn
6 ears corn
3 tablespoons unsalted butter
1/2 cup finely chopped onion
1 small jalapeno chili pepper, halved, seeded, and finely chopped (about 2 1/2 teaspoons)
2 teaspoons finely chopped garlic
2 teaspoons Madras curry powder
1/2 cup heavy cream
Coarse salt
Freshly ground white pepper
1/4 cup chopped cilantro leaves
Trim the stalk end of 1 corn cob to enable you to stand it on end securely. Stand the cob on a cutting board and set the blade of a very sharp chef's knife at a slight angle at the top of the cob, where the kernel meets the cob. Draw the knife down along the cob, detaching the kernels. Work your way around the cob, repeating until all the kernels are removed. Repeat with the remaining cobs. You should have about 4 cups of kernels.
Melt 2 tablespoons of the butter in a wide, deep saute pan set over low heat. Add the onion and saute for 5 minutes. 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 cooking for 3 minutes more. Stir in the cream, season with salt and 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.
Serve the curried creamed corn family-style from a large serving bowl, or spoon onto a dinner plate alongside any accompaniments.
Makes 4 servings.
Variation: Leave out the cream for a lighter version in which the corn's flavor will be even more pronounced.
Flavor Building: Saute 1 diced bell pepper along with the other vegetables and/or add 1/2 cup of minced scallions along with the cilantro at the end to build out the dish a bit more.
Recipe from Alfred Portale who is chef and co-owner of the Gotham Bar and Grill in NYC. He won the James Beard Foundation's Chef Of The Year award last month.
Curried Creamed Corn
"I started serving corn-on-the-cob with a compound butter made with a bit of curry and garlic," Portale said. "People went wild for it, which led me to develop this recipe for creamed corn with just a dusting of curry powder to it. Not so much that it becomes like Indian food - just a subtle, slight kick."
Curried Creamed Corn
6 ears corn
3 tablespoons unsalted butter
1/2 cup finely chopped onion
1 small jalapeno chili pepper, halved, seeded, and finely chopped (about 2 1/2 teaspoons)
2 teaspoons finely chopped garlic
2 teaspoons Madras curry powder
1/2 cup heavy cream
Coarse salt
Freshly ground white pepper
1/4 cup chopped cilantro leaves
Trim the stalk end of 1 corn cob to enable you to stand it on end securely. Stand the cob on a cutting board and set the blade of a very sharp chef's knife at a slight angle at the top of the cob, where the kernel meets the cob. Draw the knife down along the cob, detaching the kernels. Work your way around the cob, repeating until all the kernels are removed. Repeat with the remaining cobs. You should have about 4 cups of kernels.
Melt 2 tablespoons of the butter in a wide, deep saute pan set over low heat. Add the onion and saute for 5 minutes. 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 cooking for 3 minutes more. Stir in the cream, season with salt and 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.
Serve the curried creamed corn family-style from a large serving bowl, or spoon onto a dinner plate alongside any accompaniments.
Makes 4 servings.
Variation: Leave out the cream for a lighter version in which the corn's flavor will be even more pronounced.
Flavor Building: Saute 1 diced bell pepper along with the other vegetables and/or add 1/2 cup of minced scallions along with the cilantro at the end to build out the dish a bit more.