Baked Corn With Curry Coconut Butter – a delicious recipe with COCONUT CURRY, Virgin Coconut Oil, Curry Powder, Coconut Butter, u00bc, Cilantro. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat toaster oven to 350u00b0F.
2
Wash and dry the outside of the husks. Slice off any silks extending beyond the front of the husks.
3
Place corn on your toaster oven baking rack and bake for 30-35 minutes. (Make sure the corn ears are not touching any of the walls of your toaster oven.)
4
Prepare the curry coconut butter (recipe below) while the corn bakes. After 30 minutes, give the corn a little squeeze in the middle; it should give a tiny bit when it's ready. Allow corn to cool a few minutes and then remove the husks and silks. Serve with curry coconut butter and lime wedges.
5
For the curry coconut butter:
6
In a small bowl, whisk together coconut oil and curry powder until curry powder is dissolved. Whisk in 1 tablespoon coconut butter and add 1 teaspoon at a time more until desired thickness is achieved (I used 2 tablespoons coconut butter). Add lime peel and cilantro and stir until well combined. Taste butter and add salt and pepper to season as desired.
125
kcal
Calories
6
g
Fat
17
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ears Fresh Corn, In Husks, FOR THE COCONUT CURRY BUTTER:, 2 teaspoons Melted Virgin Coconut Oil, 1/2 teaspoons Curry Powder, and more.
Yes, Baked Corn With Curry Coconut Butter falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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