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 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.
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.
🧾 More Recipes You’ll Like
- Copper Pennies
- Peas with Lettuce
- Hot Curried Georgia Peaches
- Pan Fried Zucchini with Lemon and Parmesan
- Vidalia Onion Gratin
- Cucumber Salad with Sour Cream and Dill
More 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!
- 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
- 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.
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.