Corn in Seasoned Coconut Milk Recipe

Name: Corn in Seasoned Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears Corn On The Cob, Husks And Silks Removed And Cleaned; 1 can (13.5 Oz. Can) Unsweetened Coconut Milk; 1/2 cups Water; 1/2 teaspoons Salt, Or To Taste; 2 Tablespoons Nonfat Plain Yogurt; 2 Tablespoons Pure Or Virgin Coconut Oil; 1 teaspoon Mustard Seeds; 3 whole Dried Red Chilies, Broken In Pieces; 1 whole Seeded Serrano Pepper, Sliced Thin; 6 leaves Fresh Curry Leaves, More To Taste; 1/4 teaspoons Coriander Powder; 1 Tablespoon Chopped Cilantro

Servings: persons

4 ears Corn On The Cob, Husks And Silks Removed And Cleaned
1 can (13.5 Oz. Can) Unsweetened Coconut Milk
1/2 cups Water
1/2 teaspoons Salt, Or To Taste
2 Tablespoons Nonfat Plain Yogurt
2 Tablespoons Pure Or Virgin Coconut Oil
1 teaspoon Mustard Seeds
3 whole Dried Red Chilies, Broken In Pieces
1 whole Seeded Serrano Pepper, Sliced Thin
6 leaves Fresh Curry Leaves, More To Taste
1/4 teaspoons Coriander Powder
1 Tablespoon Chopped Cilantro

1
With a sharp knife, slice the corn off of the cob into 1/2- 3/4 inch planks.
2
Place the slices in a deep pan with the coconut milk and water.
3
Bring to a boil, then reduce heat and cover.
4
Let it simmer for 15 minutes or until pieces are soft, or if you prefer, until moisture evaporates.
5
Add salt.
6
Turn off heat.
7
Mix in yogurt until well blended.
8
In a separate skillet, heat oil.
9
Add mustard seeds and heat them for a minute or two.
10
Add chilies and serrano slices.
11
Stir until softened, about 1 minute.
12
Stir in curry leaves and coriander powder.
13
Turn off heat.
14
Add the fried ingredients into the corn/coconut milk mixture and stir to combine.
15
Top with cilantro and serve in bowls.
16
Inspiration, adapted from Mridula Baljekars Vegetarian Cooking Of India.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ears Corn On The Cob, Husks And Silks Removed And Cleaned, 1 can (13.5 Oz. Can) Unsweetened Coconut Milk, 1/2 cups Water, 1/2 teaspoons Salt, Or To Taste, and more.

Yes, Corn in Seasoned Coconut Milk falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn in Seasoned Coconut Milk

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