Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

Due to the recent strike of our distribution center employees, delivery time is approximately 10 days.

Please note that technical problems are currently causing issues with in-store inventory updates.

Boiled corn on the cob with orange-curry oil
Boiled corn on the cob with orange-curry oil

Boiled corn on the cob with orange-curry oil

Preparation 20 minutes
Cooking time 35 minutes
Servings 8

Ingredients

  • 8 ears of corn, shucked and cut into 5-cm to 8-cm (2-in to 3-in) sections
  • 2 medium oranges
  • 8 thick slices ginger
  • 4 bay leaves
  • 15 ml (1 tbsp) salt
  • 125 ml (1/2 cup) canola oil
  • 15 ml (1 tbsp) curry powder

Preparation

  1. Supreme the oranges. Reserve the peel and chop up the flesh.
  2. In a large pot, bring two litres (eight cups) of water to a boil, add the ginger, orange peel, bay leaves and salt, and let simmer for 15 minutes.
  3. Meanwhile in a skillet, heat the canola oil on low and add the chopped oranges and curry powder. Heat gently for 15 minutes.
  4. Let cool and then purée in a blender. Set aside.
  5. Add the corn pieces to the simmering water. Bring to a boil again and let simmer for 20 minutes. If necessary, add a little more water (there should be just enough to cover the corn).
  6. Drain and serve with the orange-curry oil.
Availability in stores