Fresh Corn And Tomatoes With Curry
Fresh corn and ripe tomatoes are combined with fragrant curry powder and scallions to create a vibrant, flavorful side dish. Topped with fresh coriander, this quick recipe offers a delightful mix of sweet, savory, and aromatic notes, perfect for summer meals or casual gatherings.
Ingredients
Instructions
- Shuck the corn and cut the kernels off the cobs.
- Core the tomatoes and cut into 1/2-inch cubes.
- Melt butter into a skillet over medium heat.
- Add the chopped scallions and curry powder to the skillet.
- Cook, stirring briefly, until the scallions are wilted.
- Add the corn, tomatoes, salt, and pepper to the skillet.
- Stir and cook for 4 minutes over medium to high heat.
- Do not overcook the mixture.
- Serve hot, sprinkled with chopped coriander.
Tips & Substitutions
For a fresher flavor, use sweet summer corn and ripe tomatoes. If you can't find fresh corn, frozen kernels can be a good substitute. You can also experiment with different spices like cumin or paprika for varied taste. To enhance the dish, consider adding diced bell peppers or zucchini. If you prefer a creamier texture, a splash of coconut milk can be a delicious addition.
Serving Suggestions
Serve this dish hot as a vibrant side to grilled meats or fish, making it a great pairing with recipes like Scallops And Parsley Sauce. It can also be enjoyed cold as a salad, perhaps topped with crumbled feta. For a complete meal, serve it alongside quinoa or couscous for a hearty vegetarian option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or vegetable broth to prevent sticking. Avoid microwaving as it may overcook the corn and tomatoes, altering their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Corn And Tomatoes With Curry contains roughly 345 calories, with 11g protein, 83g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (271% of the Daily Value), iron (45% of the Daily Value), and protein (22% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 510mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned corn for this recipe?
While fresh corn is recommended for the best flavor and texture, you can use canned corn in a pinch. Drain and rinse it before adding to the skillet. However, adjust the cooking time to avoid overcooking since canned corn is already cooked.
What can I substitute for curry powder?
If you don't have curry powder, you can use a mix of turmeric, cumin, and coriander for a similar flavor profile. Adjust the quantities to your taste preference, and feel free to add a pinch of chili powder for some heat.
Is this dish suitable for meal prep?
Yes, this dish is great for meal prep! The corn and tomato mixture can be cooked ahead of time and stored in the fridge. Just reheat when ready to serve, but be cautious not to overcook during reheating to maintain freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).