Creamy Curried Corn
Most of my recipes of late have been in my #GentGoesGlobal series, which means I’m discovering something new. So I rarely get the chance to do the stereotypical blogger thing where you write a novel about how much a recipe means to you before you ever get to the recipe itself. But today’s post is a little different. I’m channeling my inner mommy blogger, because this creamy curried corn is one of the first things I remember learning how to cook.
Growing up I always wanted to be a chef, but I gave up the dream because I was a picky eater. I figured no one could succeed in the kitchen when they didn’t want to try half of what they made. Somehow, this recipe passed the ick test. I don’t know how I got behind red bell pepper and curry, but I did, and I’m grateful for it. It comes from a Southern Living cookbook from 1998, that I used to flip through daily. Two recipes were in my constant rotation from it: fried potatoes and creamy curried corn.
I recently came across this book and some others from my childhood, and had the idea to make revamped versions of some of the recipes. A lot of the stuff in early 00’s cookbooks from major cooking brands are what I would consider “suburban white people food,” which is not my style. But this… I never considered this for a revamp. It’s so comforting and flavorful. It’s thick, it’s warm, it’s got texture from the individual kernels of corn popping in your mouth. And it’s simple – oh, so simple.
So no, I don’t have anything of note to write here. This recipe isn’t fancy, and it isn’t complicated. This whole childhood thing was a plot to rank higher on Google (which is why bloggers write so much before recipes – Google “SEO” to learn more and then use the “skip to recipe” button without crying). If you want complicated, check my pastéis de nata recipe. If you want complex, find out how I kick up the flavor in my chocolate chip cookies. If you just want simple home comfort, cook you some creamy curried corn.
Here’s to good drinking, great eating, and even better living.
Creamy Curried Corn
- 1 medium red bell pepper
- 1 Tbsp oil
- 1 12-oz bag frozen corn (thawed)
- 1/4 cup heavy whipping cream
- 2 tsp curry powder
- Dice the red pepper and heat the oil in a skillet over medium high heat. Sauté the pepper until it has softened.
- Add the thawed corn (PLEASE DO NOT ADD ICE TO HOT OIL PLEASE PLEASE PLEASE) and stir. Add the heavy cream and the curry powder (adding more or less curry powder to taste). Turn the heat down to medium and cook, stirring occasionally, until the cream has thickened and the corn is cooked through. Serve warm and enjoy!