Creamy, Spicy Coconut Curry Sweet Corn

I love sweet corn. I love it grilled. I love it boiled. I even love it… curried? This recipe is rich and creamy with a smoky-sweet spiciness that really gets your tongue tingling, and the added vinegar and cilantro keep it light and bright.

This recipe is rich and creamy with a smoky-sweet spiciness that really gets your tongue tingling, and the added vinegar and cilantro keep it light and bright. Cook it with bacon for a delicious side dish, or leave the bacon out for a delicious vegan main dish.

My Sister-in-Law introduced me to this recipe when she came to stay with us when Cricket was born, and I could not get enough of this surprising combination of flavors. I am thrilled that she has graciously allowed me to share this recipe with you!

Aside from the creamy, spicy flavors in this dish, the thing I really love about it is how flexible this dish is.

You can make it spicy by adding a bunch of chipotle sauce or you can keep it mild by leaving the chipotle out altogether and using a small amount of smoked paprika instead.

You can serve this as a bacon-filled side dish. Or, if your vegetarian/vegan friend is coming over for dinner, this makes an excellent main course if you simply leave out the bacon and substitute coconut or other oil for the bacon fat. It seems my poor vegetarian friends are always given a side salad, and a dish like this will show them that they are not just an afterthought.

If you are serving vegans/vegetarians, and you season your cast iron skillets with bacon fat like I do, you should cook this recipe in a different skillet. Invariably, some of the animal fat will make its way into the food, so using a regular skillet would be the best way to ensure this dish is truly vegan.

When I made this for my parents, I served it with grilled chicken skewers marinated in a simple Indian yogurt marinade (think ginger, garlic, garam masala, and so forth) and a cooling avocado and tomato salad.

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A couple of quick notes to help make sure this comes out as wonderful for you as it does for me:

  • Use canned coconut milk–the kind you get from the Asian food section–not boxed coconut milk like you would drink.
  • I use button mushrooms, but if you want to get fancy, you can use oyster or other exotic mushrooms. These are more delicate so you would need to add these after you add the corn and coconut milk.
  • If you don’t have cider vinegar, you can use lemon juice or even a splash of sherry, but you do need a bit of something acidic to keep the dish from tasting too heavy. This is what keeps people coming back for seconds and thirds!
  • If you don’t have fresh sweet corn available, feel free to use frozen.

 

Coconut Curry Sweet Corn

  • Servings: 4-6
  • Difficulty: easy
  • Print

A creamy, spicy take on sweet corn

Credit: my sister-in-law

This dish can easily become a delicious vegan meal by leaving out the bacon and sauteing the onions in coconut or other oil.

Ingredients

  • 3 slices bacon, diced (optional)
  • 1/2 large onion, julienned
  • 8 oz mushrooms, thinly sliced
  • 3 ears of corn, cut from the cob (about 2 1/4 cups)
  • 1 cup canned coconut milk
  • 1-3 Tbsp chipotle sauce
  • 1 tsp apple cider vinegar
  • Salt to taste
  • 1/3 bunch chopped Cilantro

Directions

  1. In a large skillet over medium high heat, cook the bacon until it is crispy. Set bacon aside to drain and pour off all but 1 Tbsp of the grease.
  2. Caramelize the onions in the bacon grease (or coconut oil if you left out the bacon). When the onions are well caramelized, add the mushrooms and cook until just soft.
  3. Add the corn to the skillet and continue cooking until the corn is warmed through.
  4. Add the cooked bacon, coconut milk, chipotle sauce, vinegar, and salt to taste, and simmer for 10-15 minutes, or until thickened slightly. If it becomes too thick, you can thin with a splash of chicken or vegetable stock.
  5. Remove from heat and add cilantro. Serve warm.

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Garden Update July 2016

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

July was a month of incredible garden highs and crushing lows. This was the month that the garden started paying off in a huge way, which was exciting for all of us.

Cricket, especially, has been excited to finally start harvesting the fruits of her labor. She planted our beans for us this year, and she loved the chance to grow purple beans!

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

I was hoping she’d eat them, but alas. Her vegetable passion seems to extend only to growing them so far.

But I sure enjoyed them!

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

The peppers and the tomatoes have also been a source of excitement.

Look how big this sweet banana pepper is?

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

We’ve got tomatoes beginning to blush.

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

And other tomatoes ready to pick (and some that got knocked off the vine by varmints).

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

Even tomatoes with silly shapes!

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

The basil is going nuts.

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

The okra that Cricket begged me to buy is getting tall and beginning to put out blossoms.

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

But the real source of joy was the sweet corn. The sweet corn was my crop. These were my plants. I squeezed 45 corn plants into my 2 foot x 6 foot bed, and it grew perfectly. I lavished love on it.

It grew tall and put out tassels! (That’s where the pollen is).

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

I hand pollinated the beautiful baby ears to make sure they would be perfect.

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

And they were perfect. They were gorgeous. Some stalks even had double ears!

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

We had a storm issue where some of the corn fell over (this is called lodging).

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

But I propped it, staked it, and it recovered.

I was just about ready to harvest it. I even filmed a little video where I felt around on the corn and said, “I think it’s just about ready…”

I was going to harvest our first ears the very next day.

But when I woke up in the morning, disaster had struck. Raccoons. They ate every single ear, stripped them to the cobs. They left nothing.

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

“That’s okay,” my husband said. “There are immature ears still growing. We just lost the first round. This is why you staggered planting. It’s going to be okay.”

But that night, the raccoons returned and stripped the rest of the ears, immature and all.

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

The corn has been a total loss. There were only 2 ears that we were able to save and eat. I had no idea that one animal could be so destructive.

We’ve had other pests.

A few slugs.

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

A solitary tobacco horn worm that we disposed of with haste.

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

But nothing has been quite as soul-crushing as the raccoon.

I tell myself that garden season has really just begun. There are weeks of harvesting ahead of us: tomatoes, more peppers, carrots, gorgeous herbs, but the loss of the corn really hit me hard.

I’ve got to keep looking forward, though. Tomato season is just getting into gear, and my vines are loaded with green tomatoes!

July is when all the hard work in your garden finally starts to pay off. Here's what I'm harvesting from my July garden.

With gardening, there’s so much that’s outside of your control. It really puts into perspective for me what farmers deal with. A farmer I spoke to recently told me it is like planting dollar bills in the ground and praying they grow. Now, my little backyard garden is definitely not anything like a real farm, and I am not kidding myself that I can truly understand the feeling of risk farmers who rely on their crops to live really feel. But seeing just how fickle nature can be despite all the care you take helps give me just a glimpse of what farmers must go through on a daily basis. Wow. I sure am grateful to all the folks that grow my food!

July was a tough month, but I’m already looking ahead to the August harvest!

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Because of the work I do for Monsanto, I got the chance to take home some of the vegetable plants and seeds in my garden. I was not asked to write this post and all opinions are my own.