Say hello to your new favorite canning recipe. This curried corn recipe is made in the pressure canner and can be turned into a scrumptious coconut creamed corn as pictured with the addition of one ingredient.



  • 24 of corn

  • 7 cups water

  • ¼ cup fresh lime juice

  • 2 tablespoons Thai-style green curry paste

  • 4 teaspoons salt

  • 1 tablespoon minced fresh garlic

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin


  • Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse. Cook corn in enough boiling water to cover for 4 minutes; drain. When cool, cut corn from cobs from about the center of the kernels. Scrape remaining corn from cobs with a table knife (you should have about 14 cups). In a large pot combine the corn, water, lime juice, curry paste, salt, garlic, coriander, and cumin. Bring to boiling.

    Ladle hot corn mixture into hot pint canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

    Process filled jars in a pressure canner at 10 pounds pressure for weighted-gauge canner or 11 pounds pressure for dial-gauge canner for 85 minutes, adjusting for altitude (start timing when canner reaches 10 or 11 pounds pressure). Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on a wire rack. Check lids for seal after 24 hours.

    To serve, place contents of one jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation).

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Curried Coconut Creamed Corn:

Prepare and process jars as directed. After rapidly boiling contents of one jar for 10 minutes, stir in 1/4 cup unsweetened coconut milk. Return to boiling. Boil gently, uncovered, for 1 minute.

Nutrition Facts

71 calories, 1 g fat (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 414 mg sodium, 16 g carbohydrates, 2 g fiber, 5 g sugar, 3 g protein.