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Delicious Curry Corn recipe.
Photo by Chris De La Rosa
Search our comprehensive guide to caribbean events in NYC for more local events — or submit your own!
Back in 2017, I shared The Ultimate Curry Corn Recipe, and while that’s still one of the more popular vegan recipes in my catalog, this version is just as tasty. However, as you’ll see, this rendition has fewer steps.
Photo by Chris De La Rosa
You’ll Need…
2 tablespoon veg oil
1 medium onion (diced)
7 cloves garlic (smashed)
1 1/2 tablespoon Caribbean Green Seasoning
2 tablespoon curry powder
1 cup water for cooking curry
1 medium tomato (diced)
1 green Scotch Bonnet pepper
3/4 tablespoon salt
1/2 teaspoon black pepper
3/4 tablespoon roasted Geera (ground roasted cumin)
6 large sweet corn (kernels)
2 cups water to cook the corn
1/2 cup chives (chopped fine)
Notes! I suggest following along with the video below, as much more about the recipe is discussed there, including why I used a green Scotch Bonnet pepper and why (yes, you can) I didn’t use coconut milk. If making this dish gluten-free, please go through the list of ingredients to ensure that they meet your specific gluten-free dietary requirements.
Heat a heavy-bottom pan on medium heat and add the oil of choice (veg works great). Toss in the onion and garlic and cook for 2-3 minutes before adding the Caribbean Green Seasoning.
Photo by Chris De La Rosa
Three minutes later, add the curry powder of choice, turn the heat down, and cook on low for 3 minutes. Follow up with the water (1 cup), tomato, Scotch Bonnet, salt, Geera, and black pepper. Cook on medium until the liquid burns off, and in doing so, the curry base will be fully developed.
Photo by Chris De La Rosa
Photo by Chris De La Rosa
Photo by Chris De La Rosa
At this point, it’s time to add the corn.
Photo by Chris De La Rosa
In this version of Curry Corn, I decided to use only the kernels.
Photo by Chris De La Rosa
Stir well to coat the corn completely with the wicked curry base we created. Add the remaining water and bring to a boil.
Photo by Chris De La Rosa
Photo by Chris De La Rosa
If using coconut milk, add 1 cup of coconut milk and 1 cup of water.
Photo by Chris De La Rosa
About 6 minutes later, taste and adjust the salt, and decide if the gravy consistency is to your liking.
Photo by Chris De La Rosa
It’s a vegetarian curry dish that can be dry or served with a bit of gravy or sauce.
Photo by Chris De La Rosa
As you turn off the stove, mix in the chopped chives. The residual heat from the pot will further thicken the sauce.
Source: caribbeanpot.com
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Delicious Curry Corn recipe.
Photo by Chris De La Rosa
Search our comprehensive guide to caribbean events in NYC for more local events — or submit your own!
Back in 2017, I shared The Ultimate Curry Corn Recipe, and while that’s still one of the more popular vegan recipes in my catalog, this version is just as tasty. However, as you’ll see, this rendition has fewer steps.
Photo by Chris De La Rosa
You’ll Need…
2 tablespoon veg oil
1 medium onion (diced)
7 cloves garlic (smashed)
1 1/2 tablespoon Caribbean Green Seasoning
2 tablespoon curry powder
1 cup water for cooking curry
1 medium tomato (diced)
1 green Scotch Bonnet pepper
3/4 tablespoon salt
1/2 teaspoon black pepper
3/4 tablespoon roasted Geera (ground roasted cumin)
6 large sweet corn (kernels)
2 cups water to cook the corn
1/2 cup chives (chopped fine)
Notes! I suggest following along with the video below, as much more about the recipe is discussed there, including why I used a green Scotch Bonnet pepper and why (yes, you can) I didn’t use coconut milk. If making this dish gluten-free, please go through the list of ingredients to ensure that they meet your specific gluten-free dietary requirements.
Heat a heavy-bottom pan on medium heat and add the oil of choice (veg works great). Toss in the onion and garlic and cook for 2-3 minutes before adding the Caribbean Green Seasoning.
Photo by Chris De La Rosa
Three minutes later, add the curry powder of choice, turn the heat down, and cook on low for 3 minutes. Follow up with the water (1 cup), tomato, Scotch Bonnet, salt, Geera, and black pepper. Cook on medium until the liquid burns off, and in doing so, the curry base will be fully developed.
Photo by Chris De La Rosa
Photo by Chris De La Rosa
Photo by Chris De La Rosa
At this point, it’s time to add the corn.
Photo by Chris De La Rosa
In this version of Curry Corn, I decided to use only the kernels.
Photo by Chris De La Rosa
Stir well to coat the corn completely with the wicked curry base we created. Add the remaining water and bring to a boil.
Photo by Chris De La Rosa
Photo by Chris De La Rosa
If using coconut milk, add 1 cup of coconut milk and 1 cup of water.
Photo by Chris De La Rosa
About 6 minutes later, taste and adjust the salt, and decide if the gravy consistency is to your liking.
Photo by Chris De La Rosa
It’s a vegetarian curry dish that can be dry or served with a bit of gravy or sauce.
Photo by Chris De La Rosa
As you turn off the stove, mix in the chopped chives. The residual heat from the pot will further thicken the sauce.
Source: caribbeanpot.com
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