Curried Cream Corn

Curry Cream Corn
Every summer we come up with a corn dish to bring to cookouts and to utilize the crazy cheap ears of corn available from about May through August. As this summer is coming to a close, I wanted to share a recipe that is summery and yet has the warmth in flavor of the fall season just around the corner. As the weather cools, I start thinking of slow simmering stews and soups and braised meats and one really great way to shake the flavors of your kitchen up a bit is to introduce Asian and Indian flavors into your meals. We often use coconut milk when making rice to accompany a Thai dish and sometimes we throw curry powder into a soup to give it that depth of flavor we love in Indian cuisine. For this creamed corn, we combined all three: a curry, coconut milk, Southern creamed corn dish that delivers in flavor and comfort.

This recipe won’t necessarily be “printer friendly” as it’s a “little of this and a little of that” type of recipe. I honestly don’t recall the ratios, but we adjusted and tasted along the way and that’s part of the fun in cooking, in my opinion. Use your own preferences to guide you! We have some lemongrass growing in the backyard (I was so surprised it did well, but it’s BEAUTIFUL – highly recommend you plant some!) and so that’s thrown in there, too. This is not one cuisine or another, it’s just a bunch of flavors we all love! I hope you will love it, too!

Curried Cream Corn

Curried Cream Corn

3 or 4 ears of corn
1 large, sweet yellow onion, chopped (about a cup)
2 tablespoons coconut oil
1 can full fat coconut milk
1 tablespoon sweet curry powder
1 stalk of lemongrass, split in two and bruised with the butt of your knife to release the flavors and oils
2 kafir lime leaves
fresh cilantro and basil, about a cup total, chopped
squeeze of lime

Slice the corn kernels from the cobs (use a serrated knife to make this easier and be careful!)
In a large skillet, heat the coconut oil until shimmering. Toss in the onion and cook until soft and starting to brown.
Add enough coconut milk to cover the corn – this may be the entire can (shake the can really well before opening!) or it may just be half. It kind of depends on how big your corn cobs were. We don’t want the corn to be positively swimming, but just enough liquid to cover the kernels.
Let the corn and coconut milk come to a boil and then add in the curry powder, lemongrass and lime leaves. You can find kafir lime leaves at most Asian supermarkets in the refrigerator section. They like to keep them cold. If you can’t find it, it’s not going to ruin anything, but it adds such a bright, interesting flavor!
Reduce the heat and let the corn and coconut milk and spices simmer for a while, adjusting the seasoning with salt and pepper as you like. When the liquid has reduced just a bit, stir in the chopped cilantro and basil and adjust the seasoning again to your taste with a squeeze of lime and salt.

I’ve got a great use for leftover creamed corn coming up later this week, so stay tuned!

 

 

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