Pan Roasted Curry Corn

Categories: Side Dishes, Vegetable Side Dishes


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Recipe Information

Serving Size

½ c


Makes 5 servings

Nutrition Information

One serving is 130 calories, 5 g fat, 10 mg cholesterol, 130 mg sodium, 18 g carbohydrates, 3 g fiber, and 5 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • 1 T Margarine
  • 2 t Curry
  • ½ c Onion, chopped
  • 1 cn Corn, no salt added, drained, 15.25 oz or
  • 2 lg ears of corn
  • ½ c Tomato, diced
  • ¼ c Water
  • 3 oz Spinach (½ bag)
  • ½ c Cheddar cheese, reduced fat, shredded
  • Pita chips, optional


  1. MELT the margarine over high heat in a large pan.
  2. After it foams, ADD the curry and REDUCE heat.
  3. When the curry is fragrant, ADD the onion and STIR.
  4. COOK until soft, 3-5 minutes.
  5. TURN the heat to high and ADD the corn and tomatoes, TOSSING and STIRRING until the corn begins to brown.
  6. ADD water and spinach and STIR until it’s wilted.
  7. Continue to COOK until the corn is tender then STIR in the cheese.
  8. SERVE alone or with pita chips, if desired.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit