Creamed Corn Curry

1/4 cup
Leeks
1 tbls
Avocado oil
1 oz
Jalapeno
2 cups
Corn kernels
1 tbls
Sugar
1/2 tsp
Garlic powder
3 tbls
Fresh Basil
1 tsp
Soy sauce
1 tbls
Curry Powder
2 tbls
Lime Juice
1.5 cups
Coconut water
1.2 cup
Milk

Creamed corn curry can be served as a sauce for meats, fish and poultry. I also like to serve it as a tasty dipping sauce for oven-fried sweet potato wedges, or as a soup poured into baked acorn squash bowls garnished with a sprinkling of chopped basil and toasted coconut shavings.

  1. In a sauce pot, sauté leeks and jalapeno in oil until soft (about 1-2 minutes). Add corn, sugar, garlic powder, basil, soy sauce, curry powder, lime juice, coconut water and milk, bring mixture to a light boil then remove from heat.

  2. Using a ladle, remove one half of the mixture to a separate bowl and puree removed mixture using a cocktail blender or hand immersion blender.

  3. Return pureed mixture into the sauce pot (with the un-pureed mixture) and return pot to heat. Bring mixture back to a simmer then serve.

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