Corn on the cob poached in coconut milk

Name: Corn on the cob poached in coconut milk
Yield: Serves 4
Cuisine: India
Ingredients: 4 fresh or frozen corn on the cob, green skins and any fibres removed if fresh; 2 dried red chillies, chopped; 150 ml/5 fl oz/½ cup coconut milk; 5 ml/1 tsp salt, or to taste; 30 ml/2 tbsp sunflower oil or light olive oil; 2.5 ml/½ tsp black mustard seeds; 2.5 ml/½ tsp cumin seeds; 2 fresh green chillies (deseeded if preferred), finely chopped; 15 ml/1 tbsp fresh coriander (cilantro) leaves, finely chopped; 22.5 ml/1½ tbsp lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Fresh corn on the cob is used in India to make this northern Indian recipe, Nariyal-Makki Masala, but this version of the classic dish uses frozen corn, so it can be made all year round. It is very quick and easy, and makes an ideal light snack or appetizer or can be served as an accompaniment.

Ingredients

4 fresh or frozen corn on the cob, green skins and any fibres removed if fresh
150 ml/5 fl oz/

Asia
India
Snack
Starter
Vegan
Gluten-free

Method

Carefully slice the corn on the cob into 2cm/1in thick rounds using a large sharp knife (see Cook’s Tip if using frozen corn). You will need to apply quite a bit of pressure to cut through, so take care.
Put the rounds into a large pan