Coconut Creamed Corn With Ginger

• 5 or 6 ears fresh sweet corn (to make 3 to 4 cups kernels)
• 1 teaspoon vegetable oil
• 1/2 teaspoon cumin seeds
• 13 cup minced onion
• 2 tablespoons grated fresh ginger
• 2 cups unsweetened coconut milk
• Salt and freshly ground black pepper
• Cayenne pepper
• 1/4 cup finely chopped fresh coriander leaves

1. Husk the corn and remove the silk.
2. Stand each ear upright in a shallow bowl, and cut the kernels off with a sharp knife.
3. With the back of the knife, scrape the cob down to press out the milk.
4. Set aside.
5. Rub the bottom of a saute pan with the oil, and place over medium heat.
6. Add the cumin and onion, and saute until the onion is translucent, 2 to 3 minutes.
7. Add corn kernels with their milk, the ginger and the coconut milk.
8. Season to taste with salt, pepper and cayenne.
9. Heat until simmering; add coriander, and mix well.
10. Serve hot or warm.

sweet corn, vegetable oil, cumin seeds, onion, ginger, unsweetened coconut milk, salt, cayenne pepper, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/10649 (may not work)