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Curried Confetti Corn

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 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


  • 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.
Nutrition Facts
1/2 cup: 232 calories, 16g fat (11g saturated fat), 53mg cholesterol, 835mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 4g protein.

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Average Rating:
  • acooley1
    May 5, 2014

    Delicious! I will make this again and again! :)

  • germanycook
    Nov 30, 2013

    This was just awesome. Easy to make, tasted insane and looked pretty too. Don't be scared of curry if you've never cooked with it before! Try this - you won't regret it. It 's slightly sweet and spicy.

  • UpToMe123
    Oct 3, 2012

    I wasn't sure what to expect, but this is GOOD! If you haven't had curry before, try not to have preconceived notions. Good stuff.

  • bameiboo
    May 1, 2010

    Very good. A nice change from the ordinary. I love to use curry in many things. Try this it is so tasty.

  • sarah92592
    Jun 17, 2009

    Good to see something with curry. Anxious to try this. Thank you!