Curried Corn with Green Peppers

Preparation info

  • Difficulty

    Easy

  • Yield:

    2 to 4

    Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 4 ears corn on the cob, shucked
  • 3 tablespoons butter
  • ¼ cup finely chopped sweet green pepper
  • 1 teaspoon curry powder
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ¼ cup heavy cream

Method

  • Drop the corn into boiling water. When the water returns to the boil, cover and turn off the heat. Let the corn remain in the water 5 minutes. Drain and let the corn cool.
  • Cut and scrape the corn off the cob. There should be about 2 cups.
  • Heat 2 tablespoons butter in a skillet and add the green peppers. Cook, stirring, about 1 minute. Sprinkle with the curry powder and cook, stirring, about 30 seconds. Add the corn, salt, and pepper. Add the remaining 1 tablespoon butter and the heavy cream. Serve hot.