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Curried Corn on the Cob Recipe


Curried corn on the cob

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.