Red Curry Corn Skillet

I want to share something fun and memorable to add to your summer cooking repertoire. Roasted shaved corn with a bunch of bright and bold flavor with an incredible compound butter. It’s almost like South American Street Corn but with a fabulous Thai twist. Adjust the Red Curry Paste to your desired spicy heat level and enjoy!

Ingredients

roasted whole corn kernels
onion
jalapeno
tomato
cilantro
peanuts
scallions
Red Compound Curry Butter:
8
oz (two sticks) butter
1
cup mayonnaise
2-2
½ Tbsp red curry paste
lime
salt
black pepper
sugar

Preparation

Step 1

Soften butter to room temperature and combine with mayonnaise and red curry paste. Add a pinch each of salt, sugar, and black pepper. Squeeze lime as desired and mix thoroughly.

Step 2

Chop onions, tomato, and jalapeno. Sweat on low-medium heat with a pat of red curry butter.

Step 3

Add roasted corn kernels to the pan. Add pinches of salt, sugar, and pepper, with chopped cilantro stems. Toss lightly.

Step 4

Garnish with cilantro leaves and scallion, jalapeno slices, chopped peanuts, and lime wedges

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