We love to eat curry any way we can. I came up with this recipe in the summer time using fresh corn on the cob but then adjusted it to use frozen sweet corn so it can be made year round. It is fresh and full of flavor. The sweet corn, curry and cilantro make it taste earthy and clean. It's great as a side dish with hamburgers, steak, chicken or pork. It's also great to snack on or make as a main dish if you add some shrimp to it. You can't go wrong either way.
Recipe is my own. Picture to follow next time I make it.
Ingredients For curried corn salad in avocado boats-annette's
frozen corn, thawed
red bell pepper, chopped
green onions, chopped
How To Make curried corn salad in avocado boats-annette's
In a bowl, combine mayonnaise, sour cream, mango chutney, curry powder, salt, and black pepper. Stir well.
Add corn, red bell pepper, and red onion. Stir to coat.
Cut avocados in half and salt and pepper to taste. Scoop even amounts of the mixture into each avocado half and sprinkle with cilantro. Enjoy!
***The idea is to eat them sort of like a grape fruit. Scoop down into the avocado and pull up some of the flesh along with the curried corn salad. YUM!***
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