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!
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.
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!
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.
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.
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.
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!
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!
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
