East meets West with the unusual, savory combination of corn and curry.  

Note: For this recipe, if using fresh corn, remove kernels from the cob before cooking: Stand the cob on its stem and, using a sharp knife, cut off kernels from top to bottom.

Basil Leaves, Cilantro, Curry Powder, Green Bell Peppers Dried, Parsley Flakes

1 teaspoon olive oil
1 Spanish onion, chopped
2 tablespoons Green Bell Peppers Dried
1 red bell pepper, chopped
1 tablespoon Curry Powder
2 1/2 - 3 cups corn kernels, fresh or frozen
1/4 cup water
2 tablespoons chopped fresh Italian flat leaf parsley, basil or cilantro leaves

Place a large skillet over medium heat and when it is hot, add the oil.  Add the onion, peppers and curry powder and cook until the vegetables are soft, about 10 minutes.  Add the corn and water and cook until corn is heated through and liquid has almost evaporated, about 5 minutes.  Add the parsley and serve immediately.

Yield: serves 4 
Level of Difficulty: 2
Time: 20 minutes