Recipe by james
"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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2 (15.25 ounce) cans
whole kernel corn, drained
1 1/2 tablespoons
1 1/2 teaspoons
salt and pepper to taste
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!
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.
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!
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sauteed Curried Corn
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 80
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