Fresh Corn and Tomatoes With Curry
Published June 16, 1992
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 to 4 fresh ears of corn, medium size
1 tablespoon butter
½ cup chopped scallions
1 teaspoon curry powder
4 small ripe plum tomatoes
Salt and freshly ground pepper to taste
2 tablespoons fresh chopped coriander
Nutritional analysis per serving (4 servings)
30 grams carbs; 8 milligrams cholesterol; 155 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 4 grams fat; 5 grams fiber; 408 milligrams sodium; 5 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Shuck the corn, and with a knife cut the kernels off the cobs. There should be about 2 ½ cups.
- Step 2
Core the tomatoes and cut them into ½-inch cubes.
- Step 3
Melt butter in a skillet. Add the scallions and curry powder. Cook, stirring briefly, until wilted. Add the corn, tomatoes, salt and pepper. Stir and cook for about 4 minutes over medium-high heat. Do not overcook. Serve hot. Sprinkle with coriander.
Private Notes
Comments
Have been cooking this for years and years. Use whatever summer tomatoes I have so sometimes is soupier. So happy to see it on the site. Now for curried broccoli with corn please! Also a Pierre Franey recipe I have from the paper. Very brown!
fresh chopped coriander = cilantro
Cilantro, Coriandrum sativum, describes the first or vegetative stage of the plant's life cycle.
After the plant flowers and develops seeds, it is referred to as coriander.
http://whatscookingamerica.net/cilantro.htm