Corn with Chilies and Coconut Milk

Serves 6

Ingredients:

• 1 teaspoon cumin seeds
• 2 tablespoons unsalted butter
• ¼ cup (3/4 ox/20 g) minced green (spring) onions, including tender green tops
• 1 tablespoon ground coriander
• 1/8 teaspoon cayenne pepper
• 1 teaspoon curry powder
• 1 cup (8fl oz/250 ml) coconut milk
• ½ cup (4 fl oz/125 ml) chicken stock (see page 295)
• 1 teaspoon finely grated lemon zest
• 4 cups (1 ½ lb/750 g) corn kernels (6-8 ears)
• 2 fresh pasilla chili peppers, roasted, peeled, deribbed and diced
• 4 tablespoons chopped fresh cilantro
• salt and freshly ground black pepper 

Directions:

• In a small, dry frying pan over medium heat, toast the cumin seeds, stirring or shaking the pan, until fragrant, about 3 minutes.  Transfer to a spice grinder or a mortar and finely grind; set aside
• In a large saucepan over medium heat, melt the butter.  Add the green onions and sauté, stirring, until tender, about 5 minutes.  Stir in the coriander, cumin , cayenne and curry powder and sauté for 3 minutes longer.
• Add the coconut milk, stock and lemon zest and bring to a simmer, stirring to mix well.  Add the corn and continue to simmer until the corn is almost tender, about 3 minutes.
• Fold in the chilies and the cilantro and cook for 1 minute longer.  Season to taste with salt and pepper.
• Transfer to a serving dish and serve at once.

Williams-Sonoma Complete Entertaining cookbook
Page 46