Curried Corn

Curried Corn

lewis718 0

"A unique and delicious way to serve corn!"


20 m servings 214 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.
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  1. 22 Ratings


I have made this delicious side dish for years and everyone loves it. I like to add something red to make it really beautiful looking. Red bell pepper or pimientos are great.

Unless it's fresh-off-the-cob, corn on its own is generally an average side dish ... just ok. So I was expecting lively, dancing flavors with the bell pepper, onion, curry AND sour cream. Whil...

I did this recipe twice this week. Emjoy by all..Only thing I would suggest is check your curry. I have a medium level so I used less then what the recipe calls for.

Made no changes, except had to add more curry. Tasted kind of on the bland side, which is kind of odd since it has curry in it. Had an issue with the sour cream kind of curdling and not mixing t...

Excellent recipe; very tasteful. Would definitely cook again. The addition of celery and diced bacon would also add a lot of flavor to this dish.

Amazing. Amazing. Amazing!!!!!!

This was very different. It had a tangy flavor and a little spicy with the curry powder. I used dried minced onion and red curry powder. It was okay, but I don't think I will fix this again. I w...

This was probably one of my favorite corn recipes i've ever tried. I did increase the amount of the spices and added garlic powder and some dill. I had no problem with any curdling, the texture...

Delicious way to prepare corn. I used corn that we had froze last summer. It worked great. This kept well as leftovers for lunches the next day. Thanks Lewis for sharing this recipe.