Coconut Creamed Corn With Ginger

Ingredients

• 5 or 6 ears fresh sweet corn (to make 3 to 4 cups kernels)
• 1 teaspoon vegetable oil
• ½ teaspoon cumin seeds
• ⅓ cup minced onion
• 2 tablespoons grated fresh ginger
• 2 cups unsweetened coconut milk
• Salt and freshly ground black pepper
• Cayenne pepper
• ¼ cup finely chopped fresh coriander leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    653 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 122 grams carbohydrates; 13 grams dietary fiber; 42 grams sugars; 21 grams protein; 927 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Husk the corn and remove the silk. Stand each ear upright in a shallow bowl, and cut the kernels off with a sharp knife. With the back of the knife, scrape the cob down to press out the milk. Set aside.
2. Rub the bottom of a saute pan with the oil, and place over medium heat. Add the cumin and onion, and saute until the onion is translucent, 2 to 3 minutes. Add corn kernels with their milk, the ginger and the coconut milk. Season to taste with salt, pepper and cayenne. Heat until simmering; add coriander, and mix well. Serve hot or warm.

• The tender skins of normal varieties like Silver Queen make them perfect for creamed corn. My grandfather would have simply heated the kernels in butter and heavy cream; I update this old-fashioned dish with an East Indian mixture of coconut cream flavored with cumin and fresh ginger.

30 minutes