Sweet Corn Recipes
Spicy Thai-Style Sweet Corn and Chicken Sauté
Ingredients
- 2 tablespoons vegetable oil
- 1 pound skinless boneless chicken breasts, cut in bite-sized pieces
- 2 medium-sized red and/or orange bell peppers, chopped (about 2 cups)
- 2 tablespoons curry powder
- 1 can (14 ounces) coconut milk
- ¼ cup chunky peanut butter
- ¼ cup teriyaki sauce
- ¼ teaspoon red pepper flakes or to taste
- 4 ears fresh supersweet corn, husked and cut in thirds
- Salt to taste
- ½ cup salted roasted peanuts, chopped
In a Dutch oven or large saucepan over medium heat, heat oil. Add chicken and peppers; cook and stir until lightly browned, 2 to 3 minutes. Add curry powder; stir to coat ingredients. Stir in coconut milk, peanut butter, teriyaki sauce and red pepper flakes; cook and stir until hot. Add corn; cook and stir just until corn is cooked, 3 to 4 minutes. Season with salt if necessary. Serve in shallow soup bowls, garnished with peanuts.
YIELD: 4 portions


