Best 2 Curried Corn And Sweet Peppers Recipes

If you're looking for a delightful side dish that's bursting with flavor, look no further than curried corn and sweet peppers. This classic combination of sweet corn and bell peppers is infused with aromatic spices, creating a dish that's both comforting and exciting. Whether you're serving it alongside grilled meats, roasted chicken, or as a standalone vegetarian meal, this recipe is sure to impress your taste buds with its unique blend of flavors and textures.

Here are our top 2 tried and tested recipes!

CURRIED CORN AND SWEET RED PEPPERS

Curried Corn and Sweet Red Peppers image

Make and share this Curried Corn and Sweet Red Peppers recipe from Food.com.

Provided by LonghornMama

Categories Corn

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons butter
1/4 cup chopped sweet red pepper
1 (15 1/4 ounce) can whole kernel corn, drained (I use frozen corn)
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup whipping cream

Steps:

Melt butter in a skillet over medium heat; add red pepper and cook, stirring constantly until tender.
Stir in corn, curry powder, salt and pepper. Cook 3 minutes, stirring often.
Stir in whipping cream; cook, stirring constantly until thickened.

CURRIED CORN AND SWEET PEPPERS

Curried Corn And Sweet Peppers image

Provided by Trish Hall

Categories side dish

Time 30m

Yield Six servings

Number Of Ingredients 8

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

Steps:

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.
Cut and scrape the corn from the cobs. There should be about four and one-half cups.
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.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 22 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 670 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

Choose fresh and flavorful corn and bell peppers. This will ensure that your dish has the best possible flavor.
Don't overcrowd the pan. If you add too much corn and peppers to the pan, they will not cook evenly.
Cook the corn and peppers until they are tender but still have a slight crunch. You don't want them to be mushy.
Use a flavorful curry powder. This is the key to making a delicious curried corn and sweet pepper dish. Experiment with different brands and flavors of curry powder until you find one that you like.
Serve the curried corn and sweet peppers with rice, quinoa, or another grain. You can also serve it as a side dish or appetizer.

Conclusion:

Curried corn and sweet peppers is a delicious and easy-to-make dish that is perfect for a summer meal. It is also a great way to use up leftover corn and peppers. Enjoy!