Curried Corn on the Cob Recipe

Curried Corn on the Cob Recipe
Curried Corn on the Cob Recipe photo by Taste of Home
Publisher Photo

Curried Corn on the Cob Recipe

Be the first to add a review
Publisher Photo
If goat cheese is not to your liking, try queso fresco or any other crumbly cheese such as feta. Parmesan is also good, and even though it won't spread well, you can sprinkle the mixture on. - Laura Fall-Sutton of North Chicago, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + soaking Grill: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + soaking Grill: 25 min.

Ingredients

  • 6 medium ears sweet corn in husks
  • 1/2 cup crumbled goat cheese
  • 1 tablespoon sugar
  • 2 teaspoons salt-free seasoning blend
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Carefully peel back corn husks to within 1 in. 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. Yield: 6 servings.
Originally published as Curried Corn on the Cob in Light & Tasty August/September 2007, p39

Nutritional Facts

1 each: 203 calories, 7g fat (4g saturated fat), 15mg cholesterol, 214mg sodium, 33g carbohydrate (5g sugars, 4g fiber), 8g protein.

  • 6 medium ears sweet corn in husks
  • 1/2 cup crumbled goat cheese
  • 1 tablespoon sugar
  • 2 teaspoons salt-free seasoning blend
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Carefully peel back corn husks to within 1 in. 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.
  2. 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. Yield: 6 servings.
Originally published as Curried Corn on the Cob in Light & Tasty August/September 2007, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCurried Corn on the Cob

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review