Kenya Corn
By: Diethood
Published: Tuesday, December 15, 2009 - 2:57pm

Ingredients




1 tablespoon Salted butter
1 medium Onion, chopped coarse
1 Clove garlic, minced
4 cups Fresh corn, (I usually substitute frozen corn
2 teaspoons Cornstarch
1 1/2 cups Coconut milk
1 medium Tomato, chopped coarse
1 can (2-oz.) pimentos, drained and chopped coarse
1/2 teaspoon Curry powder, (up to 1, to taste. I usually use the hot Asian Salt and freshly ground white pepper to taste
1/2 Lemon , juiced
1/4 cup Fresh Chinese Parsley, minced

Preparation

1 Melt the butter in a heavy saucepan.  2 Add the onion and garlic and saute them until golden.  3 Add the corn. 4 Combine the cornstarch with 1 cup of the coconut milk, stirring well, then add it to the mixture along with the tomato, pimentos, curry, salt and pepper. 5 Cook uncovered, stirring often until the juice is absorbed.  6 Stir in the remaining coconut milk and the lemon juice. 


 7 Garnish with the parsley and serve.

About


My favorite recipe from Hot Stuff follows. It's a fantastic side dish with a very subtle flavor and it works well with any amount of heat you choose.