Curried Corn

Sometimes you find a recipe that's so hilariously easy, with such a simple yet intriguing combination of tastes, that you're overcome by jealousy that you hadn't thought up the recipe yourself.

This recipe is borrowed and modified from what is becoming an extremely popular newish cookbook here at Casual Kitchen: Moosewood Restaurant Cooks at Home. Long-time readers will of course be familiar with our love of Moosewood cookbooks, including the venerable Original Moosewood Cookbook, written by the one and only @MollieKatzen, and the all-time ethnic classic Sundays at Moosewood Restaurant.

Cooks at Home, however, contains a huge collection of intriguing and diverse recipes that have the added advantage of being incredibly quick and easy to make.

The world needs more of these kinds of cookbooks, and I'm happy that this, as well as others like Jules Clancy's e-cookbook 5 Ingredients, 10 Minutes, are out there making easy and interesting home cooking accessible to the masses. These books prove conclusively that even people with the busiest schedules can still put healthy and interesting meals on the table with minimal fuss.

As for today's Curried Corn recipe, I made it in just 20 minutes on my very first try, which means you can probably make it in well less than that. I hope you enjoy this subtle and delicious recipe as much as we do.

Curried Corn
(modified from Moosewood Restaurant Cooks at Home)

1-2 Tablespoons olive oil
1 green bell pepper, chopped
1 cup chopped scallions, chopped
1 teaspoon hot curry powder
black pepper to taste
2-3 plum tomatoes, coarsely chopped
2-1/2 to 3 cups frozen corn (roughly 12 ounces)

1) Saute the green pepper in the olive oil on high heat for 2-3 minutes.

2) Reduce heat to medium, add all other ingredients, and saute for 5-7 minutes more, until tomatoes have softened slightly and all of the vegetables are thoroughly heated through.

3) Serve immediately over rice or brown rice.

Serve as an entree for 3-4 or as a side for 5-6.

Recipe Notes:
1) I'll keep today's notes short and sweet and simply address the near-freeitude of this recipe. Once again, it just makes me laugh out loud to see how little it costs to make recipes this healthy and easy.

Scallions 79c
Green bell pepper 98c
12 ounces frozen corn 94c
3 plum tomatoes $1.25
Oil, curry powder 5c

Total cost: $4.01: about $1.00-$1.34 per entree-sized serving, or 80c per appetizer-sized serving.

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Julia said...

You know I have to bust your chops on this one -- can you imagine how much cheaper (and better tasting) this would be if you made this in season?? Corn, tomatoes and peppers in the depths of winter??

Daniel said...

LOL Julia! You are absolutely right. It's already a really cheap meal when it's out of season--but you are correct: it could be as little as half this cost in the height of the summer growing season. Good call.


Stuart Carter said...

it should be easy to make this in bulk and can it when in season.

Kitchen cabinets said...

Absolutely and I think you can modify the recipe by adding capsicum in it.Try it.

Sally said...

I think it sounds great without the curry powder (not a big curry fan here) and agree that it would be fantastic when corn, tomatoes and peppers are in season. I just hope I remember it in the summer!

Lo said...

LOL -- I had to laugh at Julia... until I realized that, if we're all being good, frugal eaters, we might just have some delicious frozen corn stored up in our freezers from the summer months. Combine that with a small can of tomatoes & some preserved peppers (frozen or otherwise), and it could make for good winter eating. Curry warms the soul, after all.

Little Les said...

Dan this looks delicious! is it good solo without the rice? The corn and rice combo is too starchy for me. thx

Daniel said...

Yes Little Les, absolutely, you could serve this totally by itself, or with a less starchy grain accompaniment like brown rice or quinoa.


Melissa said...

This was surprisingly delicious, considering how simple it was. My pork loving fiance even said this was better than the pork chops we ate with the curried corn.

Daniel said...

Glad you liked it Melissa! Thanks for sharing your feedback.