When I was a kid in India, this was one of my favorite vegetable dishes, but we could only make it during the fairly short corn-growing season. With frozen corn so easily available you can make it year-round, but I still do it with fresh corn. I found the first local crop of the season in the grocery this week, so I scooped them up and made them for a dinner party.
Kernels from 4 ears yellow or white corn
1 medium yellow or white onion, finely chopped
1 large serrano or other hot green chile
1 large clove garlic, minced
1-2 plum tomatoes, peeled and chopped
1 can coconut milk
1/4 cup plain yogurt
1/3 cup cilantro stems and leaves, chopped
3 Tbsp canola oil
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander seed
1/2 tsp salt
Slice kernels off cobs; you should have about 3 cups of corn.
Heat canola oil in large saucepan. Add cumin seeds and cook on medium for 1-2 minutes. Add garlic and onion and sauté for 10 minutes, until onion has browned around the edges. Add chopped tomato, ground cumin, and ground coriander and sauté for 3-4 minutes. Add the corn and stir until it is thoroughly combined with the other vegetables and spices.
Beat the yogurt with enough water to make it quite thin (about 1/4 cup). Add it to the pot along with the can of coconut milk and stir until the liquids are well mixed into vegetables. Add in half the cilantro and the salt. Cover the pan and simmer for 30 minutes. Stir occasionally to keep the corn from sticking to the bottom.
After 30 minutes, remove the lid, turn up the heat so that it continues to simmer, and cook for another 15-20 minutes, again stirring occasionally . You want to reduce the liquid to a thick sauce. Remove from heat and mix in the rest of the cilantro.
Serves 4-5. This goes really well with grilled meat and fish, or as part of an Indian meal.
Note: Vegans can omit the yogurt and substitute 1 Tbsp lemon juice.