This is a wonderful complement to any fish!

3 tablespoons chopped onion

2 tablespoons chopped sweet red pepper

3 tablespoons butter

2 tablespoons chopped green pepper

2 11 ounce cans Mexican corn, drained

¾ teaspoons curry powder

½ teaspoons salt

¼ teaspoons pepper

¾ cup sour cream

In a small skillet, sauté onion and pepper in butter. Add corn, curry powder, salt and pepper. Cook over low heat until vegetables are heated through. Stir in sour cream. Cook 1 minute longer. 4 servings