Carrie’s Corn Curry SaucePrint Print Without Images
Most of my childhood summer memories revolve around corn season. The first day of corn season in late July meant the end of sleeping in and lazy summer afternoons, as now my Dad and brothers were out the door at sunrise to pick the day’s harvest. Mom and I got to sleep an extra hour, and then we were up organizing and boxing the many banana boxes of corn that were being sold wholesale, and sorting through what was going to the stand.
I logged many hours in that green and yellow stand, and one of the most frequently asked questions was “What do I do with the rest of the corn if I don’t eat the whole dozen right away?”
I wish I had been able to give this recipe to them! It is always a crowd pleaser, it’s easy to make ahead of time, and goes well with pretty much any side dish! I usually find myself doubling the ingredients, and freezing half for a quick weekday dinner. My favorite way to serve it is over halibut or salmon that I’ve grilled on our Island Grillstone, but it’s also delicious just served over rice I hope you enjoy!
2 tbsp. butter
½ cup chopped white onion
1 tsp. minced garlic
1 ½ tsp. grated ginger
½ green apple, peeled and finely diced (Granny Smith is good)
1 ½ Tbsp. Madras curry paste
½ cup chicken stock
1 can coconut milk
1 cup fresh corn kernels (approximately – use however much you like, I usually put 2 cobs worth in)
- Saute onion, garlic, ginger and apple in butter until softened.
- Deglaze the pan with the chicken broth.
- Add the coconut milk and curry paste, and simmer until slightly thickened.
- Add the corn kernels and simmer for an additional 10 minutes or so, until corn is cooked.
- Add salt and pepper to taste. The sauce tends to deepen in color the longer you let it simmer, which isn’t the most appealing color so if you’re making it ahead of time, take it off the heat after the corn is soft, and reheat just before serving.
Note: If you don’t have any curry paste, you can use 1 Tbsp. of my favorite Monsoon Coast curry powder, add an extra teaspoon of oil to the pan with the butter, and then add the curry powder while you’re sautéing the onions and garlic. This allows the spice to “bloom” in the frying pan, which helps deepen the flavour.