Curried Corn

Curried Corn

13 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  lewis718

“A unique and delicious way to serve corn!”

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (13)

Rate This Recipe


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. While this is a visually appealing side, it just fell a little short of spectacular for me. Thanks for sharing.



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.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Quick Creamed Curried Corn


next recipe:

Baked Corn II