1/4 c. butter
3 c. frozen or canned corn
2 tbsp. chopped green pepper
2 tbsp. chopped red pepper or pimiento
3 tbsp. chopped onion
1/2 tsp. curry powder
3/4 c. dairy sour cream
1/2 tsp. salt
1/8 tsp. pepper

Melt butter in skillet. Add vegetables and curry powder; cook over low heat until vegetables are just tender, 8 to 10 minutes. Stir in sour cream, salt and pepper. Heat through, stirring constantly. Makes 6 servings.