Lionheart Wines
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Corn with Chilies and Coconut Milk

Serves 6


  • 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 


  • 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

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