Fresh Corn And Tomatoes With Curry - cooking recipe

Ingredients

3 to 4 ears corn (medium size)
1 Tbsp. butter
1/2 c. chopped scallions
1 tsp. curry powder
4 small ripe plum tomatoes
salt and freshly ground pepper to taste
2 Tbsp. fresh chopped cucumbers
coriander

Preparation

Shuck the corn.
With knife, cut kernels off cobs.
There should be about 2 1/2 cups.
Core the tomatoes and cut into 1/2-inch cubes.
Melt butter into skillet.
Add the scallions and curry powder.
Cook, stirring briefly, until wilted.
Add the corn, tomatoes, salt and pepper.
Stir and cook for 4 minutes over medium to high heat.
Do not overcook.
Serve hot.
Sprinkle with coriander.
Yields 4 servings.