Sauteed Curried Corn Recipe - Allrecipes.com
Sauteed Curried Corn Recipe
  • READY IN 17 mins

Sauteed Curried Corn

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. 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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Reviews More Reviews

Most Helpful Positive Review
May 07, 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!

 
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.

 

42 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.

 
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!

 
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.

 
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!

 
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!

 
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.

 

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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.

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