Author Notes
This is a variation on an appetizer that my French host mother served to my family when they came to visit me in Paris. It can be served hot or cold, as an hors d'oeuvre or a side dish. She made it with carrots sliced into coins, but I find that using corn makes it extra summery. —sugarbiscuitbakers
Ingredients
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3 cups
corn kernels
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4 tablespoons
olive oil
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3 tablespoons
brown sugar
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scant 1/3 cups
your favorite curry powder
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big pinch
salt
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1/4 cup
julienned fresh basil
Directions
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Heat the oil in a medium skillet
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Add the brown sugar, curry powder and salt-stir to mostly dissolve the sugar
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Add the corn. Toss until all kernels are coated and are lightly caramelized
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