Coconut Creamed Corn With Ginger

1. 1

   Husk the corn and remove the silk.

2. 2

   Stand each ear upright in a shallow bowl, and cut the kernels off with a sharp knife.

3. 3

   With the back of the knife, scrape the cob down to press out the milk.

4. 4

   Set aside.

5. 5

   Rub the bottom of a saute pan with the oil, and place over medium heat.

6. 6

   Add the cumin and onion, and saute until the onion is translucent, 2 to 3 minutes.

7. 7

   Add corn kernels with their milk, the ginger and the coconut milk.

8. 8

   Season to taste with salt, pepper and cayenne.

9. 9

   Heat until simmering; add coriander, and mix well.

10. 10

    Serve hot or warm.

* Per serving · 4 servings · Values may vary.