Ingredients

  • 8 or more ears fresh corn on the cob, or 4 1/2 cups frozen whole corn kernels
  • 6 tablespoons unsalted butter
  • ½ cup diced sweet yellow pepper
  • ½ cup diced sweet red pepper
  • ½ cup diced green pepper
  • 2 teaspoons curry powder
  • Salt and freshly ground pepper to taste
  • ½ cup heavy cream
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      929 calories; 30 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 165 grams carbohydrates; 18 grams dietary fiber; 55 grams sugars; 29 grams protein; 57 milligrams cholesterol; 1430 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  1. 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.
  2. Cut and scrape the corn from the cobs. There should be about four and one-half cups.
  3. 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.

About 30 minutes

Dining and Cooking