Curried Corn

I love corn on the cob. Just peeled, dropped into a big pot of boiling, salty water and then rolled in butter is pretty close to heaven. But even I get a little, well, bored. Not bored, that’s the wrong word, but lucky for us, corn has a really long growing season, giving plenty of time to experiment with preparations beyond the classic. This one is awesome. I made it for the cooking demo in Park Slope this past Sunday and there’s a dude there who sells chutney. He insisted that I use some of his pomegranate chutney in lieu of curry powder and it was awesome. If you’ve got that, or chutney of any flavor laying around, omit the curry powder. Cook the recipe as stated, then stir in the chutney at the very end.

Curried Corn
Serves 4

1 T unsalted butter
1/2 cup onion, chopped
1 T minced garlic
1 T curry powder (hot or mild or a little of each)
4 ears of corn, kernels removed from the cob
1 cup coconut milk (not Coco Lopez!)
Sea Salt & Fresh Ground Pepper
Chopped Cilantro as garnish (optional)

Melt the butter in a large saucepan over medium heat. When the foaming subsides, add the onion. Cook, stirring occasionally until it begins to soften. Add the garlic and the curry powder. Stir 1 minute. Add the corn kernels and toss to evenly combine. Add the coconut milk, and cook until most of the liquid has cooked off, about 4 minutes. Taste, season with salt & fresh pepper. Serve immediately, and garnish with a pinch of chopped cilantro, if using.

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