Yellow Corn Curry
A vibrant Far East-inspired curry that highlights the natural sweetness of fresh corn with a bright kick of curry powder, ginger, and Anaheim chiles. Creamy coconut milk adds richness while sautéed onion, jalapeño, and tomatoes bring depth and balance. This dish is a delicious, bold twist on a familiar ingredient.
- Fresh corn (2 ears husks removed)
- Canola oil (2 Tbsp., divided)
- Kosher salt (1 tsp.)
- Anaheim chiles (2 halved and seeded)
- Garlic (1 clove)
- Fresh ginger (1 (1-inch) piece peeled)
- Curry powder (1 Tbsp.)
- Coconut milk (1 (13.5-oz.) can)
- Red onion (1 sliced)
- Red jalapeño peppers (2 seeded and cut into thin strips)
- Plum tomatoes (4 diced)
- Hold each corn cob upright in a bowl, and carefully cut downward, cutting kernels from cob. Scrape milk and remaining pulp from cobs into a bowl; reserve cobs.
- Heat 1 Tbsp. oil in a medium saucepan over medium heat. Add corn kernels, cobs, salt, and next 3 ingredients. Cook, stirring constantly, 4 minutes. Stir in curry powder; cook, uncovered, stirring occasionally, 2 minutes. Reduce heat to medium low. Add corn pulp mixture and coconut milk to corn kernel mixture. Cook, uncovered, 25 minutes or until corn is tender. Remove cobs and ginger.
- Sauté onion, jalapeño pepper, and tomato in remaining 1 Tbsp. oil in a large skillet over medium-high heat 7 minutes or until onion is tender. Stir in corn mixture. Cook, uncovered, stirring occasionally, 15 minutes.