Curried Corn with Chiles

• 2 Tbs. vegetable oil
• 1 bunch scallions, minced
• 1 1/2 Tbs. ground coriander, or to taste
• 2 tsp. ground cumin, or to taste
• 2 tsp. curry powder, or to taste
• Generous pinch cayenne pepper
• 1 1/2 14-oz. cans light coconut milk
• Grated zest of 1 lemon
• Salt to taste
• 4 cups corn kernels
• 2 large poblano chiles, roasted, peeled, seeded and diced
• 1/4 cup chopped cilantro leaves

1. Heat oil in large saucepan over medium heat, and saute scallions 2 to 3 minutes.
2. Stir in coriander, cumin, curry, cayenne and 1/2 cup coconut milk; cook 3 minutes, stirring often.
3. Add remaining coconut milk and lemon zest, and cook 2 to 3 minutes.
4. Stir in salt and corn kernels, and cook 3 to 4 minutes, or until heated through.
5. Stir in chiles, and cook 1 minute more.
6. Garnish with cilantro, and serve.

vegetable oil, scallions, ground coriander, ground cumin, curry powder, generous, light coconut milk, lemon, salt, corn kernels, poblano chiles, cilantro

Taken from www.vegetariantimes.com/recipe/curried-corn-with-chiles/ (may not work)