Corn with Chilies and Coconut Milk Recipe
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 This recipe for Corn with Chilies and Coconut Milk, by Carol Scherner, is from THE BYER FAMILY COOKBOOK ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Carol Scherner
Added: Sunday, August 6, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 -1 t. cumin
2 T. unsalted butter
1/4 c. minced green onions, including green tops
1 T. ground coriander
1/8 t. cayennte pepper
1 t. curry powder
1 c. coconut milk
1/2 c. chicken stock
1 t. finely grated lemon zest
4 c. corn kernels (6-8 ears)
2 fresh pasilla chili peppers, roasted, peeled, deribbed
and diced
4 T. chopped fresh cilantro
salt and freshly ground black pepper
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Directions: |
Directions:In large saucepan, over medium heat, melt the butter.
Add green onions and saute, stirring until tender, about
5 minutes. Stir in the coriander, cumin, cayenne and
curry; saute for 3 minutes longer.
Add the coconut milk, stock and lemon zest and bring to
a 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.
This can be prepared up to the point where the coconut
milk, stock and lemon zest are added 2 hours in
advance and then finished just before serving. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Summer white corn is best, but you may use
frozen as well.
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