Corn Curry

3 tablespoons butter
1 1/2 to 2 cups fresh or frozen corn or whole kernel canned corn, drained
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1/4 to 1/2 teaspoon curry powder
1/2 cup dairy sour cream
Salt and pepper, to taste

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.