Life

Curried Corn with Chiles

Crossing India with Mexico may seem like an odd culinary concept, but this curry is incredibly sweet, fragrant and packed with flavor. Fresh white corn is ideal, but frozen niblets will work too. Serve with basmati rice and chutney.

Crossing India with Mexico may seem like an odd culinary concept, but this curry is incredibly sweet, fragrant and packed with flavor. Fresh white corn is ideal, but frozen niblets will work too. Serve with basmati rice and chutney.

Servings
SERVING

Ingredients

  • 2 Tbs. vegetable oil
  • 1 bunch scallions, minced
  • 1 1/2 Tbs. ground coriander, or to taste
  • 2 tsp. ground cumin, or to taste
  • 2 tsp. curry powder, or to taste
  • Generous pinch cayenne pepper
  • 1 1/2 14-oz. cans light coconut milk
  • Grated zest of 1 lemon
  • Salt to taste
  • 4 cups corn kernels
  • 2 large poblano chiles, roasted, peeled, seeded and diced
  • 1/4 cup chopped cilantro leaves

Preparation

  1. Heat oil in large saucepan over medium heat, and sauté scallions 2 to 3 minutes. Stir in coriander, cumin, curry, cayenne and 1/2 cup coconut milk; cook 3 minutes, stirring often.
  2. Add remaining coconut milk and lemon zest, and cook 2 to 3 minutes. Stir in salt and corn kernels, and cook 3 to 4 minutes, or until heated through. Stir in chiles, and cook 1 minute more. Garnish with cilantro, and serve.

Nutrition Information

  • Serving Size SERVES 6
  • Calories 260
  • Carbohydrate Content 33 g
  • Cholesterol Content 0 mg
  • Fat Content 13 g
  • Fiber Content 6 g
  • Protein Content 7 g
  • Saturated Fat Content 6 g
  • Sodium Content 40 mg
  • Sugar Content 6 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g