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Todd English

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.
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Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 270
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.