Corn Cooked in Milk with Chiles and Coconut

  • Serves

    serves 4


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


  • 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 (1/2" piece) ginger, peeled and grated
  • Pinch ground turmeric
  • 2 tbsp. fresh or dried grated coconut
  • 6 sprigs cilantro, chopped


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.

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