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Creamy Corn with Coconut
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Description
I made this for the first time last night with an all-Indian dinner, and it was SO GOOD. It’s my new favorite corn recipe. And of course, I forgot to take pictures. Next time.
Ingredients
- 1 whole Medium Onion, Chopped
- 1 teaspoon Whole Cumin Seed
- 3 Tablespoons Oil (I Use Coconut Oil For This)
- 1 whole Serrano Pepper, Minced (Use Less If You Don't Like Spicy Food)
- 2 cups Frozen Petite White Corn
- ¾ cups Sour Cream Or Plain Yogurt
- 1 teaspoon Salt
- 1 pinch Turmeric
- ½ cups To 1 Cup Water
- ¼ cups Unsweetened Coconut (can Be Found In Health Food Section Of Store)
Preparation
1. Saute onion and cumin seed in oil until onion is clear.
2. Add serrano pepper, corn, sour cream (or yogurt), salt, turmeric, and ½ to 1 cup water.
3. Cover and cook over medium heat until simmering. Remove lid and cook until sauce thickens.
4. Add coconut.
5. Try not to eat the whole thing yourself.
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