Corn. This one word that pretty much sums up what I’ve been obsessed with lately. For the month of July, I was crazy over all the sweet berries available. But this month, as the local corn are getting shipped into my local grocery stores by the truckload, I’m going nuts over fresh corn! As BC local corn is just starting to pop up in the grocery stores in my neighbourhood and I’ve been grabbing every opportunity I can to pick up fresh corn each day and savour the fresh sweet corn.
Corn tastes great when they’re fresh (aka best consumed on the day that you buy them). I love them in every way. The simplest way to prepare corn is to remove the peelings and the sulk, and just microwave it for 4 – 5 minutes. To jazz up the flavours, sometimes I would rub on some homemade garlic butter, and broil it in my toaster oven for a few minutes (better to grill it for a few minutes, but I don’t have a BBQ grill at home, so I resort to my trusty little toaster oven instead).
With local corn in abundance, I am eager to indulge in different recipes that showcase the sweet flavours of fresh corn. So today, I tried out Kayotic Kitchen’s recipe for a very flavourful corn dish with an exotic twist. It was really good, like a gourmet version of buttered corn. Highly recommended!
The recipe is really easy. By dressing up fresh corn with some aromatics and spices, you instantly transfer the simple corn into an addictive, flavourful and healthy vegetarian side dish that pairs well with any form of dinner. I suggest using fresh corn since it is the star of the recipe and you will notice a great difference in flavour and texture.
1/2 tsp curry powder (more if you really want a stronger curry flavour)
1/4 cup coconut milk, with 1/3 tsp cornstarch stirred in
1/4 cup chicken stock
1 small tomato, diced
1 tbsp olive oil (or butter if you like)
A small pinch of cilantro
Salt and pepper, to taste
In a large saute pan, heat oil on medium heat. Add in diced onion and garlic clove and saute until onion has softened. Sprinkle in the curry powder and saute until you can smell the fragrant of the garlic clove and curry powder.
Add corn kernels, tomatoes and stir well. Pour in coconut milk and chicken stock. Bring to a boil and turn heat down to low and simmer for 10 minutes or so, until most of the liquid has been absorbed by the corn.
Before serving, stir in cilantro and season with salt and pepper. Serve hot as a side dish or let cool and serve it as a salad at room temperature – either way, it’s absolutely delicious, a must try!
Do you like corn? What’s your favourite way to enjoy corn?