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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


  • 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


  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