Servings: 4 | Preparation time: 10 minutes | Cooking time: 20 minutes
Ingredients
- 2 large ears of corn, kernels removed
- 1 (13.5 oz) can Cool Runnings coconut milk
- 1 cup water
- 2 tsp rice flour
- 1 tbsp water
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tbsp fresh ginger, grated
- 1 green chili, finely chopped
- 1 medium onion, diced
- 1/4 tsp turmeric
- 1/2 tsp coriander powder
- Salt, to taste
- Juice of 1/2 lime
- Fresh cilantro, chopped, for garnish
Directions
1. In a small bowl, whisk together the rice flour and 1 tablespoon of water until smooth. Set aside.
2. Heat the oil in a large skillet or saucepan over medium heat. Add the cumin seeds and cook for about 30 seconds until fragrant.
3. Stir in the ginger and green chili, then cook for 1 minute. Add the onion and cook for 4 to 5 minutes until softened.
4. Add the turmeric, coriander powder, and salt. Stir well and cook for 1 minute to toast the spices.
5. Add the corn kernels, coconut milk, and water. Stir to combine and bring the mixture to a gentle simmer.
6. Stir in the rice flour slurry and cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the corn is tender.
7. Remove from the heat and stir in the lime juice.
8. Garnish with fresh cilantro and serve warm with steamed rice or alongside your favourite grilled meats or seafood.