COCONUT CREAMED CORN WITH GINGER

Coconut Creamed Corn With Ginger image

Provided by Betty Fussell

Time 30m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.
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.