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Corn Korma
But this may be the best creamed corn you've ever tasted

1/2 teaspoon black cumin
1/4 teaspoon yellow mustard seed
1/4 teaspoon fenugreek
1/4 teaspoon coriander
3 tablespoons plain yogurt
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1 teaspoon coarse salt
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 cup finely chopped onion
1 quart heavy cream
1 cinnamon stick
4 cups fresh corn kernels (about 8 ears)
1 teaspoon white pepper

1. Grind cumin seed, mustard seed, fenugreek, and coriander in a spice grinder until fine. Place yogurt in a small bowl and add 1 1/2  teaspoons of spice mixture plus the ground cardamom, cayenne pepper, and coarse salt. Whisk thoroughly.
2. Place oil in a medium saucepan over moderate heat. Add ginger, garlic, and onion and cook until soft, about 5 minutes. Add cream and cinnamon stick and reduce by about half, about 20 to 25 minutes. Remove cinnamon stick.
3. Add corn kernels and cook until just tender, about 3 to 4 minutes. Remove from heat. Add yogurt mixture and stir well. Season with salt and white pepper, and serve immediately.

Here's an example of creative corn, a dish with global sensibility based on an old American favorite: creamed corn. But this may be the best creamed corn you've ever tasted -- because, in addition to the cream, a wealth of Indian spices lends interest to the dish. But it's subtly spiced and not very hot, so it can be served as an accompaniment to a range of Western dishes. We like it best with pieces of chicken marinated in the Indian fashion and grilled. It's rich, so a little goes a long way. Serves 6 to 8 as a side dish