Nell B. Nichols

Corn Curry

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A favorite in our Test Kitchens; mild curry flavor makes it special

Ingredients

  • ¼ c. butter or regular margarine
  • 3 c. frozen or canned corn

Method

  • Melt butter in skillet. Add vegetables and curry powder; cook over low heat until vegetables are just tender, 8 to 10 minutes.
  • Stir in sour cream, salt and pepper. Heat through, stirring constantly.