"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Corn with Chilies and Coconut Milk Recipe

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This recipe for Corn with Chilies and Coconut Milk, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Scherner
Added: Sunday, August 6, 2006


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

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

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.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Summer white corn is best, but you may use
frozen as well.




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