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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

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 calories; 8.8 g total fat; 20 mg cholesterol; 374 mg sodium. 22.1 g carbohydrates; 3.3 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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! Read More
(28)

Most helpful critical review

Rating: 2 stars
11/15/2008
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. Read More
(11)
46 Ratings
  • 5 star values: 25
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
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! Read More
(28)
Rating: 5 stars
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! Read More
(28)
Rating: 5 stars
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. Read More
(13)
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Rating: 5 stars
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! Read More
(12)
Rating: 2 stars
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. Read More
(11)
Rating: 4 stars
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. Read More
(8)
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Rating: 5 stars
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. Read More
(8)
Rating: 4 stars
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! Read More
(7)
Rating: 5 stars
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! Read More
(7)
Rating: 5 stars
02/24/2010
this is a flavorful sidedish that can accompany idian chinese or mexican food. i make this as a side dish with 5-spice fish.....my variation includes sautee onion in 2 tbsp butter....after onions are translucent add garlic and curry poweder and heat until aromatic....deglaze pan with 3 tbs white wine and add 1/4 tsp thyme..then add frozen corn Read More
(6)