Curried Corn with Chilis
February 24, 2015

I love this whole grain side dish. The spicy nature of the curry brings out the best in the sweet corn creating a truly vitalizing dish. Just be sure to use organic corn…don’t want any nasty GMO’s in your lovely meal.
Makes 4-6 servings
Ingredient List:
- 2 tablespoons extra virgin olive oil
- 1 bunch green onions, 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 organic almond or soy milk
- Grated zest of 1 lemon
- Sea salt
- 4 cups fresh/frozen organic corn kernels
- 2 large poblano chilis, roasted over an open flame, peeled, seeded, diced
- 2-3 sprigs cilantro, finely minced
Step By Step Instructions:
Place oil and green onions in a deep skillet over medium heat. When the green onions begin to sizzle, stir in coriander, cumin, curry, red pepper flakes and half 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 chilis and cilantro and cook for 1 minute. Transfer to a serving platter and serve immediately.