Fresh Corn and Tomatoes With Curry

By Pierre Franey

Total Time
20 minutes
Rating
4(12)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 3 to 4fresh ears of corn, medium size
  • 1tablespoon butter
  • ½cup chopped scallions
  • 1teaspoon curry powder
  • 4small ripe plum tomatoes
  • Salt and freshly ground pepper to taste
  • 2tablespoons fresh chopped coriander
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

155 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 408 milligrams sodium

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.

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Preparation

  1. Step 1

    Shuck the corn, and with a knife cut the kernels off the cobs. There should be about 2½ cups.

  2. Step 2

    Core the tomatoes and cut them into ½-inch cubes.

  3. 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.

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4 out of 5
12 user ratings
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Comments

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Trefoiles

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!

LarryPDX

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

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