Recipe: Curried Creamed Corn (with onion, garlic and jalapeno)

CURRIED CREAMED CORN

6 ears corn
3 tablespoons unsalted butter, divided use
1/2 cup finely chopped onion
1 small jalapeno chili pepper, halved, seeded, and finely chopped (about 2 1/2 teaspoons)
2 teaspoons finely chopped garlic
2 teaspoons Madras curry powder
1/2 cup heavy (whipping) cream
Coarse salt
Freshly ground white pepper
1/4 cup chopped cilantro leaves

Trim the stalk end of a corn cob to enable you to stand it on end. Stand the cob on a cutting board and set the blade of a very sharp chef's knife at a slight angle at the top of the cob. Draw the knife down, detaching the kernels. Work your way around the cob, repeating until all kernels are removed. Repeat with the remaining cobs. You should have about 4 cups of kernels.

Melt 2 tablespoons of the butter in a wide, deep saute pan set over low heat. Add the onion and saute for 5 minutes.

Add the chili and garlic, stir, and cook for 2 minutes.

Add the curry powder, stir to coat the other ingredients, and cook for 2 minutes.

Add the corn, stir well, and cook for 3 minutes.

Stir in the cream, season with salt and pepper, and let cook until slightly thickened, 2 to 3 minutes.

Stir in the remaining 1 tablespoon butter to enrich the dish, then add the chopped cilantro.

Serve the curried creamed corn family-style from a large serving bowl, or spoon onto a dinner plate alongside any accompaniments.

Makes 4 servings
Source: Alfred Portale Simple Pleasures by Alfred Portale