Curried Creamed Corn is a fusion of rich flavors that combines the comforting creaminess of classic creamed corn with curry’s bold and aromatic spices. This dish is a delightful blend of tradition and innovation.
Whether you’re a seasoned chef looking or a novice cook, this curried creamed corn recipe is a mouthwatering recipe that will leave everyone craving for more.
This mouthwatering, rich, and velvety side dish pairs perfectly with everything from Thanksgiving turkey to grilled chicken or a simple weeknight dinner. Its versatility makes it a popular choice not only during holidays like Christmas or Easter but also for summer barbecues and potluck gatherings.
The sweet and savory combination of curried creamed corn will please palates any time of year, making it a beloved addition to any dining table.
I found the original recipe in Alfred Portal’s Simple Pleasures cookbook. The only changes I made were the chef used fresh corn, and I substituted frozen corn, so this curried corn recipe can be made all year. In the tips section, I outline the amount of ears of corn to substitute for the frozen corn.
What You’ll Need
- Frozen Corn: the star of the dish is a convenient ingredient that retains its freshness and sweetness.
- Unsalted Butter: prized for its pure and creamy taste adds richness to the curried corn side dish.
- Onion: enhances the depth by adding a robust and aromatic flavor profile to this dish.
- Jalapeño Pepper: infuses a wonderful kick of heat and a hint of smokiness.
- Garlic: imparts a bold and savory flavor that enhances dish’s overall taste.
- Curry Powder: elevates the creamed corn with a harmonious blend of spices, creating a depth of flavor that’s both aromatic and subtly spicy.
- Heavy Cream: enriches dishes with its luxurious texture and a velvety richness.
- Cilantro: imparts a fresh and herbaceous flavor, adding a vibrant and zesty touch to creamed curried corn.
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Here’s How to Make Curried Creamed Corn
4 1/2 cups defrosted corn kernels
3 tablespoons unsalted butter
1/2 cup finely chopped onion
1 small jalapeño pepper, minced and seeded
2 teaspoons minced garlic
2 teaspoons curry powder
1/2 cup heavy cream
Coase salt to taste
White pepper to taste
1/4 cup cilantro leaves, chopped
Melt 2 tablespoons of the butter in a wide sauté pan set over low heat. Add the chopped onions and sauté for 5 minutes. Add the minced jalapeño pepper and fresh garlic. Stir and cook for 2 more minutes.
Add the curry powder, stir to coat the other ingredients and continue cooking for 2 more minutes. Pour in the corn, stir well, and cook for 3 minutes.
Stir in the cream into the corn mixture and season with salt and pepper. Cook until the cream is slightly thickened, about 2-3 minutes. Stir in the the remaining tablespoon of butter, and then add the chopped fresh cilantro.
You can serve the curried corn in a large serving bowl or spoon it onto plates.
Tips for Making Curried Creamed Corn
- You can substitute the white pepper for freshly ground black pepper.
- If you’re using fresh corn cobs, six ears of sweet corn will equal the 4 1/2 cups of frozen corn.
- Save the corncobs in the freezer if you do use fresh corn. They add depth and flavor to chowders and soups.
- Two 10-ounce bags of frozen corn is approximately 4 1/2 cups of corn.
- You can substitute coconut milk for the heavy cream.
- Chopped green peppers or red bell peppers can be added for more nutrition.
- You can substitute chopped green onions for the cilantro.
- If you get your corn from a farmers market, it will taste sweeter than the corn at the grocery store.
How long does Creamed Curried Corn last in the fridge?
When properly stored in an airtight container, creamed curried corn will last 4-5 days in the refrigerator.
Can you freeze this Curry Corn recipe?
This recipe has heavy cream as an ingredient. Dairy doesn’t freeze well because the cream will take on a grainy texture when you reheat it. I would not advise freezing this corn.
We’ve reached the end of the curried creamed corn recipe. I hope you enjoyed it!
Let me know in the comments below if you tried this recipe and what you thought. This recipe is the best way to add tons of flavor to creamed corn.
Be sure to join the Creating a Cozy Life Group. You’re not going to believe how amazing it is!
I created a curried corn pin for you to add to add to your side dish Pinterest board to refer back to this recipe.
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Recipe Card for Curried Creamed Corn with Daily Values
Creamed Curried Corn is a fusion of flavors that combines the comforting creaminess of classic cream corn with the bold and aromatic spices of curry.
- 4 1/2 cups defrosted corn kernels
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped onion
- 1 small jalapeño pepper, minced and seeded
- 2 teaspoons minced garlic
- 2 teaspoons curry powder
- 1/2 cup heavy cream
- Coarse salt to taste
- White pepper to taste
- 1/4 cilantro leaves, chopped
- Melt 2 tablespoons butter in a wide saucepan over low heat. Add the chopped onions and saute for 5 minutes. Add the minced jalapeño pepper and fresh garlic. Stir and cook for 2 more minutes.
- Add the curry powder and stir to coat the other ingredients and continue cooking for 2 more minutes. Pour in the corn, stir well, and cook for an additional 3 minutes.
- Stir the cream into the corn mixture and season with salt and pepper and cook until the cream is slightly thickened, 2-3 more minutes. Stir in the remaining tablespoon of butter and then add the chopped cilantro.
- You can serve the curried corn in a large serving bowl or spoon it onto individual plates.
You can substitue freshly ground black pepper for the white pepper.
If you're using fresh corn, 6 ears will equal the 4 1/2 cups of frozen corn.
Save the corncobs in the freezer if you do use fresh corn. They add depth and flavor to chowders and soups.
Two 10 ounce bags of frozen corn is approximately 4 1/2 cupes of corn.