This recipe for Southern Curried Corn combines fresh corn kernels with butter, cream, curry, and cilantro in an old, traditional deep south dish. Great for cookouts or dinner parties.
This side dish of Southern Curried Corn is a very old, traditional southern preparation. You may be surprised to know that curry powder is actually very widely used in the southern coastal areas.
It came into ports with ships’ captains who traveled the spice route from India in the 1800s and appears in old recipes such as Chicken Country Captain and Baked Curried Fruit which are long-loved favorites of many southerners.
My Curried Corn is only slightly updated from the traditional recipe in that I add fresh cilantro. That would not have been included in older recipes since it was unavailable in most areas of the south until just a couple of decades ago. I like it, though, as I think it marries well with the curry powder.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 20 Minutes
Servings: 4
Primary Ingredient(s): Fresh corn, bell pepper, curry powder, cream, cilantro
Skill Level: Easy
How to Make Southern Curried Corn
- Bring a large pot of water to a boil and drop in the ears of corn. Let the water return to the boil. Turn off the heat, cover the pot, and let it stand for 5 minutes.
- Remove the corn from the water and let it cool until it can be easily handled.
- When cool, cut the kernels and then scrape the cobs to also capture all the juices.
- Heat 2 tablespoons of the butter in a skillet over medium-high heat.
- Add the bell pepper and cook, stirring, for about 2 minutes or until the pepper is slightly softened.
- Sprinkle the curry powder over the pepper and continue cooking for an additional 30 seconds.
- Add the corn along with the juices you scraped from the cobs, salt, and black pepper. Cook and stir for a minute or two.
- Add the cream and remaining butter. Stir until the butter has melted.
- Remove the pan from the heat and stir through the cilantro.
- Serve immediately.
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Recipe
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Curried Corn
Ingredients
- 4 ears fresh corn husks and silks removed
- 3 tablespoons butter divided
- ½ cup diced green bell pepper
- 1 teaspoon curry powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup heavy cream
- 2 tablespoons chopped fresh cilantro
Instructions
- Bring a large pot of water to the boil and drop in the ears of corn. Let the water return to the boil. Turn off the heat, cover the pot, and let stand for 5 minutes.4 ears fresh corn
- Remove the corn from the water and let it cool until it can be easily handled.
- When cool, cut the kernels and then scrape the cobs to capture all the juices.
- Heat 2 tablespoons of the butter in a skillet over medium-high heat.3 tablespoons butter
- Add the bell pepper and cook, stirring, for about 2 minutes or until the pepper is slightly softened.½ cup diced green bell pepper
- Sprinkle the curry powder over the pepper and continue cooking for an additional 30 seconds.1 teaspoon curry powder
- Add the corn, salt, and black pepper. Cook and stir for a minute or two.¼ teaspoon salt, ¼ teaspoon black pepper
- Add the cream and remaining butter. Stir until the butter has melted.¼ cup heavy cream
- Remove the pan from the heat and stir through the cilantro.2 tablespoons chopped fresh cilantro
- Serve immediately.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Great recipe, I just made it on the spur of the moment as I had plenty of corn! Coming from the uk we have lots of Indian curry but that’s too spicy sometimes and not really available with corn. I made mine quite fluid so it was like a piquant corn chowder. Thoroughly recommended.
Thanks for letting me know you like the recipe! I think it’s pretty darned good myself.
I’m curious about what you’re using to hold the corn cob as you’re cutting off the kernels. Is it simply a bowl within a bowl? Love fresh corn off the cob but the getting it off part can be tricky – and messy. Your recipe looks wonderful!
Patti, yes, it’s a small bowl turned upside down in a larger bowl. It works pretty well!
This looks so incredible! I have to try it next time we grill!
How fun to have the curry to spice it up and the cream to cool it down. Perfect addition to our barbecue.
Thanx for the explanation about barbecue in the south. I am a Northerner, so you know what I think barbecue is. I had no idea that curry was commonly used in the south either. Albeit your explanation was quite reasonable. I am a big curry fan, so I like this recipe.
YUM, Lana! I love corn dishes!
I’m always looking for a unique way to make corn….this is one of them! Great idea.
I never would have guessed that curry was common in the south. How interesting – and delicious! I’m a huge fan and I bet its amazing with the sweetness of the corn.
I think this is perfect for the end of summer BBQ. And curried corn sounds delish!