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
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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
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’ve never used curry with corn, sounds delicious and looks great too!
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!
This is great for week nights, Kim, because it takes practically no time at all to make!
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.
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!
Absolutely genius!
I just know I would love this…how could you NOT?
A less boring way to eat corn!
Sounds wonderful. It is on my list to try. Pinned it too.
Thanks so much, Onisha! Hope you enjoy the recipe.
I have never thought to add curry to corn! How delicious :)
This sounds so delicious! I need to make it soon!
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!
Wonderful! I hope you’ll let me know how you like it.
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!!!
You know us southerners and our idiosyncracies, Nancy :-)
Cilantro works with Indian spices and cilantro works in any spices for me. I just love it. Delicious addition to the “cookout” :)
I’m a cilantro lover, too, Ansh. Works great with the curry!
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!
Ohhh, curried corn chowder sounds delicious! Putting that on my list to try.
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.
Thanks so much, Jenni! I love this with the cilantro added although it’s very good without.
SO wonderful made with fresh corn off the cob! And a perfect addition to any summer BBQ!!!
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!