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
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