Corn Curry

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

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
  • 2 tblsp. chopped green pepper
  • 2 tblsp. chopped red pepper or pimiento
  • 3 tblsp. chopped onion
  • ½ tsp. curry powder
  • ¾ c. dairy sour cream
  • ½ tsp. salt
  • tsp. pepper

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.