Curried Corn on the Cob Recipe
Daily Value: 7%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||46µg||11%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Using crumbled goat cheese and curry powder gives an Indian twist to a typically Mexican way of eating corn.
- 6 medium ears sweet corn in husks
- ½ cup crumbled goat cheese
- 1 tablespoon sugar
- 2 teaspoons salt-free seasoning blend
- ½ teaspoon curry powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Carefully peel back corn husks to within 1 inch of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a large kettle; cover with cold water. Soak for 20 minutes; drain. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. In a small bowl, combine the remaining ingredients; spread over warm corn.
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