Creamy Curried Corn
photo by *Parsley*
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
3-4
ingredients
- 1 (15 ounce) can white corn, drained
- 1⁄4 - 1⁄2 cup half-and-half
- 1 clove garlic, chopped
- 1⁄2 teaspoon curry powder
- 1⁄4 teaspoon salt
- 1 dash ground black pepper
- 3 slices American cheese
directions
- Combine corn, half-and-half, garlic, curry powder, salt, and pepper in small (1 qt.) kettle.
- Heat on medium heat, stirring frequently, until heated through.
- Add cheese and heat, stirring occasionally, until cheese is melted and sauce is thickened.
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Reviews
-
OMG!!! Just finished making this for lunch, and I'm glad I did...comfort to the max! It's only about 10 mins from opening the can to bowling-up. While preparing this, I thought "oh, I can eat all this in one sitting"...not true. The finished product is SOOOO rich, it will fill you up before you realize it. Of coure, I did pair it with a chunk of buttered french bread. I can't wait till dinner when I'll have another helping, and will add crispy bacon crumbles to the top. The only change I made was to use whole evaporated milk for the 1/2 'n 1/2. This is excessively easy and terminally delicious....right into my "faves" cookbook it went. Thanks for sharing!
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RECIPE SUBMITTED BY
luvinlif2k
Bowie, Maryland
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)