Corn Cooked in Milk with Chiles and Coconut
(Makai Nu Shaak)
This unexpected variation on creamed corn comes from the Indian state of Gujarat.
3 cups fresh corn kernels
2 1/2 cups milk
1 tbsp. ghee or clarified butter
1/8 tsp. cumin seeds
2 serrano chiles, chopped
1/2" piece ginger, peeled and grated
Pinch ground turmeric
2 tbsp. fresh or dried grated coconut
6 sprigs cilantro, chopped
1. Put corn and milk into a medium saucepan and simmer over medium heat, stirring often, until milk has reduced by three-quarters, 40–45 minutes. Season to taste with salt.
2. Heat ghee in a medium skillet over medium heat and toast cumin seeds for 10 seconds. Add chiles, ginger, turnamic, and corn mixture and mix well. Add coconut and cilantro and cook 1 minute more. Adjust seasoning.