Directions:
- Trim the stalk end of 1 ear of corn to enable you to stand it on end securely. Stand cob on cutting board and set blade of a very sharp chef's knife at a slight angle at top of cob, where kernels meets cob. Draw knife down along cob, detaching kernels. Work your way around the cob, repeating until all kernels are removed. Repeat with remaining cobs. You should have about 4 cups of kernels.
- Melt 2 tablespoons butter in wide, deep sauté pan set over low heat. Add onion and sauté 5 minutes.
- Add jalapeno and garlic, stir, and cook 2 more minutes. Add curry powder, stir to coat other ingredients, and continue cooking 2 minutes.
- Add corn, stir well, and continue cooking 3 minutes more. Stir in cream, season with salt and pepper, and let cook until slightly thickened, 2 to 3 minutes.
- Stir in remaining butter, then add chopped cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.91 Kcal (711 kJ) | ||
| Calories from fat | 93.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.37g | 16% | |
|---|---|---|---|
| Cholesterol | 28.97mg | 10% | |
| Sodium | 122.44mg | 5% | |
| Potassium | 280.82mg | 6% | |
| Total Carbs | 18.99g | 6% | |
| Sugars | 3.28g | 13% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 8.7mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 15.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 134.69 Kcal (564 kJ) | ||
| Calories from fat | 73.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.22g | 16% | |
|---|---|---|---|
| Cholesterol | 22.96mg | 10% | |
| Sodium | 97.06mg | 5% | |
| Potassium | 222.62mg | 6% | |
| Total Carbs | 15.05g | 6% | |
| Sugars | 2.6g | 13% | |
| Dietary Fiber | 2.4g | 12% | |
| Protein | 2.52g | 6% | |
| Vitamin C | 6.9mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 5% | |
| Calcium | 12.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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