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READY IN 17 mins

Sauteed Curried Corn

Read Reviews (31)

"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

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1/3 cup butter
1/2 cup diced onion
2 (15.25 ounce) cans whole kernel corn, drained

1 1/2 tablespoons curry powder
1 1/2 teaspoons garlic powder
salt and pepper to taste

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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.

Kitchen-Friendly View

PREP 10 mins
COOK 7 mins
READY IN 17 mins

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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!

—SunnyByrd

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Most Helpful Critical Review

Nov 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.

—SINGINGPOOP

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40 Ratings

Jun 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.

—hanksmom

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Jun 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!

—M&M in the Kitchen

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Jun 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.

—Mallinda

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Dec 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!

—Kathy Comess

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Nov 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!

—bsp09

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Dec 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.

—MONICA397

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Nutrition

Calories
164 kcal
8%

Carbohydrates
22.1 g
7%

Cholesterol
20 mg
7%

Fat
8.8 g
14%

Fiber
2.6 g
11%

Protein
3.3 g
7%

Sodium
422 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sauteed Curried Corn

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 164
Calories from Fat: 80

% Daily Value *
Total Fat 8.8g 14 %
Saturated Fat 5.1g 25 %
Cholesterol 20mg 7 %
Sodium 422mg 17 %
Potassium 186mg 5 %
Total Carbohydrates 22.1g 7 %
Dietary Fiber 2.6g 11 %
Protein 3.3g 7 %
Sugars 3.9g
Vitamin A 6 %
Vitamin C 3 %
Calcium 2 %
Iron 12 %
Thiamin 5 %
Niacin 7 %
Vitamin B6 7 %
Magnesium 7 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.