This summer we are hosting kids’ chefs camps at the Culinary Studio. There is no such thing as “kids food” in our eyes. Over the course of a week the kids butcher chickens, make their own sausage, breads and bake cakes. We try to get the kids to push their boundaries and a try food that they say that they “hate.” As chefs it is exciting to see people enjoy foods that they previously would not eat.
Corn was on that list for me. Last week I decided to give it a try after nearly 20 years of avoiding the beloved corn on the cob. I ended up finishing more than my share of corn and since than trying to incorporate corn into every dinner.
You can try this recipe with chicken, salmon or some exceptional halibut from T&J’s Seafood. Omit the coconut milk and red curry paste and use 35% cream if you would like. But I think that you should push your boundaries, pick up a can of coconut milk and some red curry paste (both available at the grocery store) and you will be happily surprised!
Sauté onion in 1-2 tbsp of grape seed oil, until soft. Add garlic and cook for 1-2 minutes more;
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Add corn, coconut milk and curry paste. Simmer to thicken slightly. Add green bean and cook until tender;
Add tomatoes and simmer until warmed through;
Add salt and pepper to taste.
- Half a medium onion, finely diced
- 2 cloves Ontario garlic, minced
- 3 ears Ontario corn, kernels removed from cob
- 12 Floralane grape tomatoes, halved
- 20 green beans, halved
- 1 can coconut milk
- 1/4 – 1/2 tsp red curry paste (or to taste)