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Curried Corn wth Chilis

This totally yummy whole grain dish will convince your loved ones that whole grains are not only good for them, but so delicious, they might even fight over it...hahahahahahaha...so make enough to go around the table...a few times!

2 tablespoons extra virgin olive or avocado oil
1 bunch scallions, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons curry powder
Generous pinch crushed red pepper flakes
1 14-ounce can unsweetened coconut milk
1 cup unsweetened soy or almond milk
Grated zest of 1 lemon
Sea salt
4 cups fresh or frozen corn kernels
2 large poblano chiles, roasted over an open flame, peeled, seeded, diced
2-3 sprigs cilantro, finely minced

Place oil and scallions in a deep skillet over medium heat. When the scallions begin to sizzle, stir in coriander, cumin, curry, red pepper flakes and 1/2 cup coconut milk. Reduce heat and cook for 3 minutes, stirring often. Stir in remaining coconut milk and milk, lemon zest, season to taste with salt and cook, stirring often, for 2-3 minutes more. Stir in corn kernels and cook, stirring often, for 3-4 minutes or until heated through. Finally stir in chiles and cilantro and cook for 1 minute. Transfer to a serving platter and serve immediately. 

Makes 4-6 servings. 


Frey Vineyards
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