Coconut & Curry Leaf Creamed Corn
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Coconut & Curry Leaf Creamed Corn
Recipe By Courtney Roulston
Ingredients
4 large cobs corn, husks removed
¼ cup Squeaky Gate extra virgin olive oil
20 fresh curry leaves
1 small brown onion, finely diced
1 tsp whole cumin seeds
½ cup coconut cream
sea salt and cracked black pepper to taste
juice from ½ lime, plus ½ lime to serve
2 tbsp coriander leaves, chopped
¼ bunch chives, finely chopped
small Raco frypan
Method
Heat a BBQ Plate or Cast iron pan over a high heat. Add the corn and grill for 3-4 minutes each side, turning occasionally until the corn has charred on the outside. Place the corn in a bowl and cover for 5 minutes to steam.
Carefully cut the kernels from the corn and set aside.
Heat the oil in a small frying pan over a medium heat. Fry the curry leaves for around 10 seconds, or until crisp. Remove with a slotted spoon and drain on kitchen paper.
Add the onion to the pan and cook for 2 minutes to soften before adding in the cumin seeds, coconut cream, salt and cracked black pepper. Stir through the corn kernels and remove from the heat and allow to cool slightly.
Mix through the lime juice and chopped coriander before placing onto a serving platter. Top with the fried curry leaves, chives and cracked black pepper. Serve warm with extra lime wedges on the side.
