Corn Cooked in Milk with Chiles and Coconut Recipe | SAVEUR

Corn Cooked in Milk with Chiles and Coconut

Ben Fink

(Makai Nu Shaak) This unexpected variation on creamed corn comes from the Indian state of Gujarat.

Corn Cooked in Milk with Chiles and Coconut
This unexpected variation on creamed corn comes from the Indian state of Gujarat.
serves 4

Ingredients

3 cups fresh corn kernels
2 12 cups milk
Salt
1 tbsp. ghee or clarified butter
18 tsp. cumin seeds
2 serrano chiles, chopped
1 (12" piece) ginger, peeled and grated
Pinch ground turmeric
2 tbsp. fresh or dried grated coconut
6 sprigs cilantro, chopped

Instructions

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.
Heat ghee in a medium skillet over medium heat and toast cumin seeds for 10 seconds. Add chiles, ginger, turmeric, and corn mixture and mix well. Add coconut and cilantro and cook 1 minute more. Adjust seasoning.

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