3 tbsp. butter
1 1/2 to 2 c. corn (fresh, frozen or canned)
2 tbsp. chopped green pepper
1/2 sm. onion, chopped
1/4 to 1/2 tsp. curry powder
1/2 c. sour cream
Salt and pepper

Melt butter in skillet. Add vegetables and curry. Cover; cook over low heat until vegetables are just tender, 8 to 10 minutes. Stir in sour cream; season to taste. Heat, stirring constantly. Makes 4 servings.