The corn in our garden now is as high as an elephant’s eye—well, maybe not as tall as the tomato plants, which this year soar like skyscrapers, but from our patio we can see the tops of the stalks. Time to bring in the mature ears and see what we can concoct.
A most unusual recipe awaited me under the corn category in my recipe album. I’ve never thought of mixing corn and spinach or corn and curry seasoning, for that matter. But, as I’ve blogged about before, whether the emphasis is what to wear (i.e. my favorite fashion blogger’s feature on the Color Brigade) or what to cook, the trend seems to be toward mixing the previously thought unmixable. This season orange tones are being worn with fuchsia and green hues with purple and brown: unthinkable not long ago. So “odd-couple” food pairings rule the day, too.
I loved this recipe (from the Chickasaw Nation Nutrition Services) if for no other reason than it enabled me to use up a remaining half-bag of spinach in my fridge. I struggle with this: using a partial spinach bag for a salad and then having the remainder go bad on me before I append it to another dish. In Pan-Roasted Curry Corn, corn and spinach were a winning combo. The 1/2-cup tomatoes helped cut into my garden’s ubiquitous tomato supply; the curry was a terrific enhancement.
As the photo shows, I served the end result with tortilla chips, but I also could envision this as an accompaniment for grilled items such as fish or chicken.
The corn segment of our garden isn’t exactly thick enough to become the set for Field of Dreams, but we love the fresh kernels it can bring to our dinner table. Love ya, summer!
Pan-Roasted Curry Corn
1 tablespoon margarine
2 teaspoons curry
1/2 cup chopped onion
2 large ears of corn, with kernels removed from cob
1/2 cup tomato, diced
1/4 cup water
3 ounces (1/2 bag) spinach
1/2 cup reduced fat, sharp cheddar cheese
tortilla or pita chips (optional)
In a large pan melt margarine over high heat. After it foams add the curry and reduce heat. When the curry is fragrant, add the onion and stir. Cook for 3-5 minutes or until soft. Turn the heat to high; add the corn and tomatoes. Toss and stir until the corn begins to brown. Add water and spinach. Stir until spinach is wilted. Continue to cook until the corn is tender; then stir in the cheese. Serve alone or with chips. Makes about 5 servings of 1/2 cup each.