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Deborah Madison's Coconut Corn Recipe

What a fantastic and quick corn recipe from Vegetable Literacy!

Course Vegetable
Cuisine American
Keyword corn, coconut, vegetables
Servings 4
Author Deborah Madison

Ingredients

  • 2 tablespoon ghee
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon curry powder
  • 2 bay leaves
  • 1 jalapeno chile, seeded, for less heat, diced
  • 1 teaspoon peeled and grated fresh ginger
  • 3 cups corn kernels plus scrapings
  • 1/2 cup light coconut milk
  • sea salt and ground pepper
  • grated zest and juice of 1 lime
  • slivered basil, plus whole leaves and flowers to finish
  • 4 green onions, including an inch of the firm greens, slivered diagonally

Instructions

  1. Heat the ghee, mustard seeds, curry, bay leaves, chile and ginger in a wide skillet over medium-heat.

  2. Cook until the mustard seeds start to sputter and pop,then add the corn and stir in the seasonings.

  3. Pour in the coconut milk and add 1/2 teaspoon salt and a few turns of the pepper mill. Simmer for 5 minutes.

  4. Stir in the lime juice and the basil, then taste for salt.
  5. Turn the dish into a shallow bowl and scatter the green onions, basil leaves and flowers over all.
  6. Serve with Coconut Basmati Rice or Tofu

Recipe Notes

To make coconut basmati rice, I substituted 1/2 the water for the remaining can of coconut milk and followed the package instructions for the cooking instructions.