Ingredients
3
3 servings
- •3 ears corn, shucked
- •1 tablespoon unsalted butter
- •1 medium tomato, diced
- •1 serrano chile, minced
- •1 teaspoon ground coriander
- •1 teaspoon green chile
- •½ teaspoon ground turmeric
- •27 oz coconut milk
- •2 tablespoons lemon juice
- •1 bunch fresh cilantro, chopped
Instructions
- Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
- Let the corn cool slightly, then slice crosswise into 2-inch (5 cm) pieces, about 4 per cob.
- In a medium pot, melt the butter over medium heat. Add the tomato and cook until softened. Add the serrano chili, ground coriander, green chile powder, and turmeric and stir well.
- Add the coconut milk and bring to a simmer. Add the corn and lemon juice and stir well.
- Transfer the corn and sauce to a serving bowl and garnish with cilantro.
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 669
- Carbohydrate: 54g
- Fat: 50g
- Fiber: 9g
- Protein: 12g
- Sugar: 22g
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