Sweet Corn with Toasted Coconut (Thénga Makkaí) from 'Indian Cooking Unfolded'
Coconut is definitely not the first thing I think of when I'm looking for a new way to cook those extra six ears of corn that I couldn't resist buying at the farmers market this week. But this toasted coconut and chile spice blend from Raghavan Iyer's new cookbook, Indian Cooking Unfolded, is a wonderful way to jazz up a pan of sautéed corn—the nuttiness of the coconut tones down the sweetness of the kernels, the dried chiles add intensity, and the citrus notes of the coriander seeds brighten the richness of the coconut.
Why I picked this recipe: Corn and coconut was too unique of a combination to pass up.
What worked: I loved everything about this dish. It came together quickly, used the best of late summer produce, and introduced a new way to season corn.
What didn't: No problems at all.
Suggested tweaks: If you're using fresh corn, you'll need about 4 large ears or 5-6 smaller ones to yield 4 cups of kernels. This dish would pair particularly well with grilled or barbecued pork.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American and Berkeleyside NOSH, and she blogs at cookingwolves.wordpress.com.