Curried Corn

We first ate this at a Christmas celebration we attended at the local children’s home.  Since then we always refer to it as “orphanage corn.”  It is the perfect accompaniment to a ham dinner.

Frozen corn kernels 2 cups

Butter or margarine 2 TBLS

Finely chopped onion  3 TBLS

Curry powder  ½ tsp.

Sour Cream ½ cup

Salt ½ tsp

Pepper (just a smidge)

Saute onion, curry, and corn in butter for one minute.  Cover and simmer slowly until tender, about 8-10 minutes.  Add sour cream, salt and pepper.  Serves 3.

This is a great recipe to have on hand for a last-minute dish (quadrupled) to take to a potluck.  Thanks, Elaine.