Ingredients
- 3 tablespoons butter
- 2 cups frozen corn
- 2 tablespoons chopped green bell pepper
- 2 tablespoons chopped onion
- ½ teaspoon curry powder
- ½ cup sour cream
- salt and ground black pepper to taste
Why This Meal Is A Winner
This dish combines the sweetness of corn with the rich, spicy flavors of curry sauce. It’s comforting and easy to make, perfect for a quick weeknight meal. The creamy sauce pairs well with many side dishes, making it a versatile favorite.
Helpful Tips For Cooking
- Use fresh or frozen corn for the best texture and sweetness.
- Cook the curry sauce on low heat to let the flavors blend well.
- Stir frequently to prevent the sauce from sticking or burning.
- Cook the curry sauce on low heat to let the flavors blend well.
- Stir frequently to prevent the sauce from sticking or burning.
Directions
Melt the butter in a skillet over medium heat. Once it’s melted, add the corn, green pepper, onion, and curry powder. Give everything a good stir, then cover the skillet and let the veggies cook until they’re just tender—this usually takes about 8 to 10 minutes. Next, stir in the sour cream and season with salt and pepper to taste. Keep everything on the heat for a couple more minutes, stirring often, until it’s heated through. Serve it up right away and enjoy!
Simple Serving Suggestions
Serve this dish over steamed rice or with warm naan bread. It also goes well as a side with grilled meats or roasted vegetables. Garnish with fresh cilantro or a squeeze of lime for an extra burst of flavor.
Storage Advice
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to keep the sauce creamy. Avoid freezing if the sauce contains dairy, as it may separate.
