Ingredients:
6 ears corn
3 tablespoons unsalted butter, divided use
1/2 cup finely chopped onions
1 small jalapeno peppers, halved, seeded and finely chopped ( about 2 1/2 teaspoons)
2 teaspoons finely chopped garlic
2 teaspoons Madras curry powder
1/2 cup heavy cream
coarse salt
fresh ground white pepper
1/4 cup chopped cilantro leaves
Directions:
Trim the stalk end of 1 ear of corn to enable you to stand it on end securely. Stand cob on cutting board and set blade of a very sharp chef’s knife at a slight angle at top of cob, where kernels meets cob. Draw knife down along cob, detaching kernels. Work your way around the cob, repeating until all kernels are removed. Repeat with remaining cobs. You should have about 4 cups of kernels.
Melt 2 tablespoons butter in wide, deep saute pan set over low heat. Add onion and saute 5 minutes.
Add jalapeno and garlic, stir, and cook 2 more minutes. Add curry powder, stir to coat other ingredients, and continue cooking 2 minutes.
Add corn, stir well, and continue cooking 3 minutes more. Stir in cream, season with salt and pepper, and let cook until slightly thickened, 2 to 3 minutes.
Stir in remaining butter, then add chopped cilantro.
Servings: 4-6
Time preparation: 15 min.
Time total: 23 min.