Name: Corn Ketchup
Yield: 4 servings
Ingredients: 4 ears corn; 1 large shallot, minced (about 6 tablespoons); 2 garlic cloves, minced; 1 tablespoon peanut oil; 1 tablespoon ginger, grated; 1/4 teaspoon coriander; 1/8 teaspoon allspice; 3/4 cup coconut milk; 1/4 cup water; 2 tablespoons rice vinegar; 1 tablespoon brown sugar; 2 teaspoons lime juice

1
Using a box grater, grate the corn into a large bowl, getting as much corn and juice as possible (it should yield about 2 1/4 cups). I save the leftover corn cobs for vegetable broth.
2
Heat the peanut oil in a tall-sided, medium sauce pan over medium-low heat and gently cook shallots and garlic with a pinch of salt, the coriander, and the allspice until just beginning to brown. Stir in ginger and cook for another minute. Add corn, coconut milk, and water and scrape any browned bits from the bottom of the pan. Cook another two minutes.
3
Pour mixture into a blender and cool briefly while you wipe out the pot. Blend until very smooth, strain through a fine mesh strainer, and return to pot. Discard solids.
4
Turn heat to medium-high and add vinegar and brown sugar to corn mixture. Cook, stirring often to keep the bottom from sticking and burning, until mixture is thick-like ketchup. It will sputter and spit a bit. Turn off heat, stir in lime juice, and add salt and pepper to taste.

Corn Ketchup

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