Curried Corn And Sweet Peppers

Name: Curried Corn And Sweet Peppers
Total time: 30 min
Yield: Six servings
Ingredients: 8 or more ears fresh corn on the cob, or 4 1/2 cups frozen whole corn kernels; 6 tablespoons unsalted butter; 1/2 cup diced sweet yellow pepper; 1/2 cup diced sweet red pepper; 1/2 cup diced green pepper; 2 teaspoons curry powder; Salt and freshly ground pepper to taste; 1/2 cup heavy cream

By Trish Hall

Total Time: About 30 minutes
Rating: 4(7)
Comments: Read comments

Featured in: SUMMER PRIMER; Craig Claiborne's Fail-Safe Beginner's Menu

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Six servings

8or more ears fresh corn on the cob, or 4½ cups frozen whole corn kernels
6tablespoons unsalted butter
½cup diced sweet yellow pepper
½cup diced sweet red pepper
½cup diced green pepper
2teaspoons curry powder
Salt and freshly ground pepper to taste
½cup heavy cream

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
If using fresh corn, shuck the ears and discard the husks and corn silk. Bring enough water to a boil to cover the corn cobs when they are added. Drop the corn into the water. When the water returns to a boil, cover and remove from the heat. Let stand five minutes and no longer. Drain the corn and let cool.
Step 2
Cut and scrape the corn from the cobs. There should be about four and one-half cups.
Step 3
Heat four tablespoons of the butter in a skillet and add the yellow, red and green peppers. Cook, stirring, about one minute. Sprinkle with the curry powder and cook, stirring, about 30 seconds. Add the corn (if using frozen corn, it should also be added now) and the salt and pepper to taste. Stir in the remaining two tablespoons of butter and the cream. Bring to a simmer, stirring. Serve hot.

Ratings

4 out of 5

7 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

Jody5 years ago

Pretty nice in its simplicity. Cut the butter out for 2T coconut oil and used 1/4C coconut milk rather than cream to make vegan. If using butter and cream, I would still cut back. Let the corn and peppers be the focus. Cooked the curry powder in the oil first, then peppers, then corn. Either way, recommended recipe. Great as a main over grains or just a fab side. I will definitely make this again. Colorful, warming, frugal, and cheerful.

Private comments are only visible to you.