Curried Corn

Fresh corn combines with butter, cream, curry, and cilantro in this very old Southern Curried Corn recipe. Great for dinner parties.

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

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.