Curried Corn with Chiles

Name: Curried Corn with Chiles
Ingredients: 2 Tbs. vegetable oil; 1 bunch scallions, minced; 1 1/2 Tbs. ground coriander, or to taste; 2 tsp. ground cumin, or to taste; 2 tsp. curry powder, or to taste; Generous pinch cayenne pepper; 1 1/2 14-oz. cans light coconut milk; Grated zest of 1 lemon; Salt to taste; 4 cups corn kernels; 2 large poblano chiles, roasted, peeled, seeded and diced; 1/4 cup chopped cilantro leaves

12 ingredients

6 steps

Ingredients

2 Tbs. vegetable oil
1 bunch scallions, minced
1 1/2 Tbs. ground coriander, or to taste
2 tsp. ground cumin, or to taste
2 tsp. curry powder, or to taste
Generous pinch cayenne pepper
1 1/2 14-oz. cans light coconut milk
Grated zest of 1 lemon
Salt to taste
4 cups corn kernels
2 large poblano chiles, roasted, peeled, seeded and diced
1/4 cup chopped cilantro leaves

Directions

1

Heat oil in large saucepan over medium heat, and saute scallions 2 to 3 minutes.
2

Stir in coriander, cumin, curry, cayenne and 1/2 cup coconut milk; cook 3 minutes, stirring often.
3

Add remaining coconut milk and lemon zest, and cook 2 to 3 minutes.
4

Stir in salt and corn kernels, and cook 3 to 4 minutes, or until heated through.
5

Stir in chiles, and cook 1 minute more.
6

Garnish with cilantro, and serve.