43 Ratings
  • 5 Rating Star 23
  • 4 Rating Star 11
  • 3 Rating Star 6
  • 2 Rating Star 3

This simple, spicy side dish goes great with most any American-style chicken, fish or meat. It's also a fantastic mixture to wrap up in your fajitas.

james
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Ingredients

Directions

  • Melt butter in a large skillet over high heat. Add the onion and corn. Cook, stirring frequently until the corn begins to brown at the edges, about 7 minutes. Season with curry powder, garlic powder, salt and pepper.

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Nutrition Facts

164.03 calories; 3.25 g protein; 22.12 g carbohydrates; 8.84 g fat; 20.34 mg cholesterol; 373.76 mg sodium.Full Nutrition


Reviews (34)

Read All Reviews

Most helpful positive review

05/08/2008
Perfect! A hit with the Byrdboys. I increased the corn in this using 2 cans sweet corn and 1 can shoepeg. There was plenty of butter/curry to stretch. Sprinkled a little cayenne on top for color and heat. Thanks for the recipe!
(28)

Most helpful critical review

11/14/2008
This was a recipe that no one in my house really cared for. We love curry but the texture of the corn didn't mix well with the flavor of the curry. I ended up mixing the leftovers into some soup the next day. Won't be having this again.
(11)
43 Ratings
  • 5 Rating Star 23
  • 4 Rating Star 11
  • 3 Rating Star 6
  • 2 Rating Star 3
05/08/2008
Perfect! A hit with the Byrdboys. I increased the corn in this using 2 cans sweet corn and 1 can shoepeg. There was plenty of butter/curry to stretch. Sprinkled a little cayenne on top for color and heat. Thanks for the recipe!
(28)
06/03/2008
Absolutely delicious! Started cooking and realized I didn't have curry...it was still fabulous...such a nice change of pace. Look forward to making it with curry next time.
(13)
06/17/2008
Amazingly quick and delicious!!! I used a lot less butter (about 1/2) and more granulated garlic instead of the powder. Topped it off with a little cayenne pepper and everyone loved it!
(12)
11/14/2008
This was a recipe that no one in my house really cared for. We love curry but the texture of the corn didn't mix well with the flavor of the curry. I ended up mixing the leftovers into some soup the next day. Won't be having this again.
(11)
06/10/2009
I'm thoroughly sick of regular corn because it's my husband's favorite vegetable so I thought I'd try this since I love curry. One thing I did do differently was use the kernels I cut from an ear of fresh corn. I'm not sure I got the proportions of the other ingredients exactly right but I did like the finished product and would make it again.
(7)
12/25/2008
Quick cheap and easy...loved it will cook again. This recipe went well as a side dish for slowcooker chicken continetal also from this site.
(7)
12/13/2010
Oh my gosh this is so good. We served this last year (2009) for Thanksgiving and so many folks asked for the recipe. Will serve again for my crowd joining us for Christmas dinner. A hit!
(6)
11/10/2009
I really liked this. I did use less butter (a little less than a quarter cup) frozen corn (not a fan of canned) and some seasoned salt. This was a great side to tacos/burritos!
(6)
07/22/2008
This was very delicious easy and quick. If you are a fan of curry you are bound to love it. I hesitated and used just 1 tbs. curry powder but did not change anything else. It was excellent.
(5)