Home » Recipes » Vegetable Recipes » Southern Curried Corn

Southern Curried Corn

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.

I hope you all remember the new Progressive Eats blogging group I introduced you to last month. We’re a varied group of bloggers who have joined together to create a virtual “progressive dinner” via our blogs once each month. We each take turns hosting and choosing the theme for the party.

This recipe for 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. https://www.lanascooking.com/curried-corn/

This month’s hostess is Liz who blogs at That Skinny Chick Can Bake and our theme is “Summer Barbecue.” Perfect theme for the end of August, isn’t it!

I did pause for a moment when considering my recipe for this month’s Progressive Eats post. When Liz chose summer barbecue as the theme, being the died-in-the-wool southerner that I am, I naturally thought of the southern definition of barbecue.

I know I’ve explained this before, but barbecue in the south is a noun, not a verb, so when planning my recipe I had to mentally translate barbecue to “cookout.” As I explained it in one of my oldest posts

Now, before I start the recipe, let me just clear up one thing about “barbecue.” In some parts of the world, cooking outdoors over a flame is called a “barbecue.” In the South, that is called “grilling” or “cooking out.” Around here folks getting together to cook outdoors isn’t referred to as having a barbecue…it’s a cook-out.

In the South, barbecue is any food that has had a barbecue sauce applied to it. It does not mean that the food has been cooked outdoors on a grill although it may well have been.

 A steak cooked outdoors on a grill is a grilled steak, but not barbecued unless you have put some barbecue sauce on said steak. That all cleared up for you? Good.

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.

How to Make Southern Curried Corn

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. Remove the corn from the water and let it cool until it can be easily handled.

Cutting kernels from ears of blanched corn.

When cool, cut the kernels and then scrape the cobs to also capture all the juices.

Cooking bell peppers and curry powder in a cast iron skillet.

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.

Adding corn kernels and juices to skillet.

Add the corn along with the juices you scraped from the cobs, salt, and black pepper. Cook and stir for a minute or two.

Adding the cream and butter to the skillet.

Add the cream and remaining butter. Stir until the butter has melted.

Adding cilantro to corn mixture in skillet.

 

Remove the pan from the heat and stir through the cilantro. Serve immediately.

🧾 More Recipes You’ll Like

Finished curried corn in a vintage serving bowl.
Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

Want to save this recipe?

Enter your email below and get it sent straight to your inbox.

Save Recipe
This recipe for 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. https://www.lanascooking.com/curried-corn/

Curried Corn

Fresh corn combines with butter, cream, curry, and cilantro in this old, traditional deep south dish. Great for cookouts or dinner parties.
5 from 1 vote
Print It Rate It
Course: Vegetables
Cuisine: Southern, Vintage
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 210kcal
Author: Lana Stuart

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.
  • 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.
  • 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, 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.

Notes

Nutrition Information

Serving 1 | Calories 210kcal | Carbohydrates 18g | Protein 4g | Fat 15g | Saturated Fat 9g | Trans Fat 1g | Cholesterol 43mg | Sodium 240mg | Potassium 300mg | Fiber 2g | Sugar 6g | Vitamin A 737IU | Vitamin C 21mg | Calcium 19mg | Iron 1mg

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.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




39 Comments

  1. 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!

    1. Lana Stuart says:

      Patti, yes, it’s a small bowl turned upside down in a larger bowl. It works pretty well!

  2. Miss @ Miss in the Kitchen says:

    This looks so incredible! I have to try it next time we grill!

  3. Barbara @ Barbara Bakes says:

    How fun to have the curry to spice it up and the cream to cool it down. Perfect addition to our barbecue.

  4. Carol at Wild Goose Tea says:

    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.

  5. Renee - Kudos Kitchen says:

    YUM, Lana! I love corn dishes!

  6. Kellie @ The Suburban Soapbox says:

    I’m always looking for a unique way to make corn….this is one of them! Great idea.

  7. Lauren @ Healthy Delicious says:

    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.

  8. Connie | URBAN BAKES says:

    I think this is perfect for the end of summer BBQ. And curried corn sounds delish!

  9. Oh my yum! This looks and sounds dee-lish, Lana.

  10. valmg @ From Val's Kitchen says:

    What an interesting idea. I have a younger brother that I think would love this!

  11. Jane, The Heritage Cook says:

    Heavens to Betsy this looks good! You’re right, I am surprised to hear that curry is often used in Southern dishes. It is a beautiful addition to fresh corn, my summertime favorite!

    1. Lana Stuart says:

      Curry came into the old ports of Savannah and Charleston, Jane. You’ll find it in lots of old recipes around those areas. Surprising, isn’t it?

  12. Rose | The Clean Dish says:

    I am definitely not a corn fan but I would totally try this recipe!! It looks delicious!

  13. Lana, this recipe sounds just delicious! I would never have thought to combine curry with corn! I am going to try this!

  14. Brenda@Sugar-Free Mom says:

    I’ve never used curry with corn, sounds delicious and looks great too!

  15. Kim - Liv Life says:

    Corn is always one think I can count on my family eating! Never tried Curry Corn though. This is an ideal side for these busy back to school nights. It’s not on the menu this week! Thanks!

    1. Lana Stuart says:

      This is great for week nights, Kim, because it takes practically no time at all to make!

  16. I love all types of fresh corn dishes and this one does not disappoint! I remember when I moved down south for college from the north. It took awhile to get used to that terminology.

    1. Lana Stuart says:

      I understand, Susan. We lived in Maine/New Hampshire for a year when my husband was in the Navy. The regional and cultural differences took a bit of adjustment!

  17. Lauren Kelly Nutrition says:

    Absolutely genius!

  18. Barbara | Creative Culinary says:

    I just know I would love this…how could you NOT?

  19. claire @ the realistic nutritionist says:

    A less boring way to eat corn!

  20. Onisha Ellis says:

    Sounds wonderful. It is on my list to try. Pinned it too.

    1. Lana Stuart says:

      Thanks so much, Onisha! Hope you enjoy the recipe.

  21. Nutmeg Nanny says:

    I have never thought to add curry to corn! How delicious :)

  22. Stephanie @ Back For Seconds says:

    This sounds so delicious! I need to make it soon!

  23. Wendy Read says:

    I love cilantro and curry, fabulous combination Lana! This one is a keeper for me, we have two corn growing seasons in Florida and we get it fresh from the farm in Mt. Dora…6 more weeks and I should have a bountiful to make this!

    1. Lana Stuart says:

      Wonderful! I hope you’ll let me know how you like it.

  24. nancy buchanan says:

    I had to chuckle at your post Lana since I’ve just been “schooled” on that very topic!! This corn would go sooo well with anything with BBQ sauce – I can almost taste it now!!!

    1. Lana Stuart says:

      You know us southerners and our idiosyncracies, Nancy :-)

  25. Cilantro works with Indian spices and cilantro works in any spices for me. I just love it. Delicious addition to the “cookout” :)

    1. Lana Stuart says:

      I’m a cilantro lover, too, Ansh. Works great with the curry!

  26. Nicole Lindstrom | Simply Happenstance says:

    Yum this sounds amazing. I love curried corn. I make some as corn chowder, but this recipe sounds perfect for a side dish. Can’t wait to try!

    1. Lana Stuart says:

      Ohhh, curried corn chowder sounds delicious! Putting that on my list to try.

  27. Makes perfect sense to add the cilantro since it’s a staple in Indian curries–I love the bright lemony “greenness” that cilantro lends. Delicious, Lana.

    1. Lana Stuart says:

      Thanks so much, Jenni! I love this with the cilantro added although it’s very good without.

  28. SO wonderful made with fresh corn off the cob! And a perfect addition to any summer BBQ!!!

    1. Lana Stuart says:

      That brings up a good point, Liz – though this can be made with canned or frozen corn those in no way begin to compare with this recipe when made with fresh corn off the cob!