Corn Cooked in Milk with Chiles and Coconut

Name: Corn Cooked in Milk with Chiles and Coconut
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 3 cups fresh corn kernels; 2 1 ⁄ 2 cups milk; Salt; 1 tbsp. ghee or clarified butter; 1 ⁄ 8 tsp. cumin seeds; 2 serrano chiles, chopped; 1 (1/2" piece) ginger, peeled and grated; Pinch ground turmeric; 2 tbsp. fresh or dried grated coconut; 6 sprigs cilantro, chopped

Serves
serves 4

BEN FINK

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

Ingredients

3 cups fresh corn kernels
2 ¹⁄₂ cups milk
Salt
1 tbsp. ghee or clarified butter
¹⁄₈ tsp. cumin seeds
2 serrano chiles, chopped
1 (1/2" piece) ginger, peeled and grated
Pinch ground turmeric
2 tbsp. fresh or dried grated coconut
6 sprigs cilantro, chopped

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Instructions

Step 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.

Step 2

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.

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.