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How Sweet it is! Corn in the Summer
August 24, 2017

How Sweet it is! Corn in the Summer

As August is almost coming to a close and Labor Day is just around the corner, we still can enjoy summer like weather and fresh produce including my favorite thing to eat when its in season and that is fresh, sweet corn!

Because its in season, you'll also score with pricing. I had a recent trip at a farmers market and I got corn for 50 cents an ear. I've also seen corn even cheaper at a local grocery store for only 29 cents each.

With that being said, I wanted to do something out of the ordinary besides roasting on the grill with butter and seasoning. Although you can do other simple things such as a raw corn salad, I wanted to experience something new.

I decided to test a recipe made with fresh corn off the cobb. Its a remake of creamed corn with organic coconut milk, curry powder, spiced up with a sprinkling of crushed red pepper and fresh lemon zest. I've also used Ghee in this recipe (a Indian clarified butter) but if you don't have on hand, you can sub it with regular butter. Ghee just gives it another level of flavor with a slight flavor of nuttiness. The end result is deliciousness!

To cut corn off the cobb, use my tip by cracking the corn in half and then proceed with cutting. (This will help with the corn staying in place, without scattering.)

So, here is the recipe. Hope this inspires you to try something new with fresh sweet corn! Enjoy. Coconut Corn Curry with Lemon Zest & Cilantro

Ingredients:

1 tablespoon of ghee or butter

6 large fresh ears of corn, cut off the cob

2 heaping teaspoons of curry powder

1 teaspoon of crushed red pepper flakes

2 teaspoons of kosher salt or more to taste

2 large cloves of garlic, minced

1 15 ounce can of organic coconut milk

Zest of 1 lemon

1/4 cup of fresh chopped cilantro

Directions:

In a large cast iron skillet or heavy pan, bring the pan to medium heat.

Add the ghee or butter and swirl around to coat.

Add the cut corn, curry powder, crushed red pepper flakes and kosher salt. Cook for 5 minutes until fragrant.

Add in the minced garlic and cook for another 1-2 minutes.

Pour in the coconut milk and the zest of the lemon.

Bring to a light boil then reduce the heat to a simmer until the curry is thickened for about 15-20 minutes.

Once the curry has thickened, sprinkle with the chopped cilantro. Serve.

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