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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I can quickly stir up the taste of curry when I put together my spicy corn side dish. I serve this dish in a glass bowl for our weekly family dinners.Gail Hutton, Bremerton, Washington Ingredients:
3 tablespoons chopped onion |
2 tablespoons chopped sweet red pepper |
2 tablespoons chopped green pepper |
3 tablespoons butter |
2 cans (11 ounces each) mexicorn, drained |
3/4 teaspoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup sour cream |
Directions:
1. In a small skillet, saute onion and pepper in butter. Add the corn, curry powder, salt and pepper. Cook over low heat until vegetables are heated through. Stir in sour cream. Cook 1 minute longer or until heated through. Yield: 4 servings.
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