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Publisher Photo
"I love to find creative ways to serve vegetables to my husband and daughters," writes Kelly Malloy of Baltimore, Maryland. "Curry gives a different twist to this side dish that has become my family's favorite treatment for corn."
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 3 tablespoons butter
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 package (3 ounces) cream cheese, cubed
  • 1/3 cup milk
  • 1/2 teaspoon curry powder
  • Pepper to taste

Directions

In a saucepan, saute green pepper and onion in butter until tender. Stir in the remaining ingredients. Cook and stir until cheese is melted and corn is heated through. Yield: about 3 servings.
Originally published as Curried Cream Corn in Quick Cooking May/June 2000, p11

Nutritional Facts

1/2 cup: 224 calories, 13g fat (0 saturated fat), 16mg cholesterol, 651mg sodium, 25g carbohydrate (0 sugars, 4g fiber), 7g protein. Diabetic Exchanges: 2-1/2 fat, 1-1/2 starch.

  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 3 tablespoons butter
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 package (3 ounces) cream cheese, cubed
  • 1/3 cup milk
  • 1/2 teaspoon curry powder
  • Pepper to taste
  1. In a saucepan, saute green pepper and onion in butter until tender. Stir in the remaining ingredients. Cook and stir until cheese is melted and corn is heated through. Yield: about 3 servings.
Originally published as Curried Cream Corn in Quick Cooking May/June 2000, p11

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