Corn in Seasoned Coconut Milk

With a sharp knife, slice the corn off of the cob into 1/2- 3/4 inch planks. Place the slices in a deep pan with the coconut milk and water. Bring to a boil, then reduce heat and cover. Let it simmer for 15 minutes or until pieces are soft, or if you prefer, until moisture evaporates. Add salt. Turn off heat. Mix in yogurt until well blended.

In a separate skillet, heat oil. Add mustard seeds and heat them for a minute or two. Add chilies and serrano slices. Stir until softened, about 1 minute. Stir in curry leaves and coriander powder. Turn off heat.

Add the fried ingredients into the corn/coconut milk mixture and stir to combine. Top with cilantro and serve in bowls.

Inspiration, adapted from Mridula Baljekar’s Vegetarian Cooking Of India.