Cook the Book: Corn with Aromatic Seasonings

[Photographs: Caroline Russock]

I have a soft spot for creamed just about anything. Creamed spinach, creamed pearl onions, and don't even get me started on creamed corn. This Corn with Aromatic Seasonings from At Home with Madhur Jaffrey is an absolutely gorgeous take on the Midwestern classic. I was torn about featuring the recipe (it'd be much better made with late summer corn) but my love for creamed corn made it impossible not to share.

Even made with frozen corn, Madhur Jaffrey's stir-fried corn scented with cardamom, cinnamon, mustard seeds, and chiles is ingenious. The spices play up the sweetness of the corn and a touch of cream stirred in at the end gives it a wonderfully creamy texture. A slight spiciness from the chiles and ginger play off the sugary corn and deep warm spices. The East meets West qualities of this dish gives it a fantastic versatility, equally at home with lamb curry or a grilled pork chop.

As always with our Cook the Book feature, we have five (5) copies of At Home with Madhur Jaffrey to give away this week.

Adapted from At Home with Madhur Jaffrey by Madhur Jaffrey. Copyright © 2010. Published by Knopf. Available wherever books are sold. All Rights Reserved.

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Cook the Book: Corn with Aromatic Seasonings

About This Recipe

Yield:4 to 6

Ingredients

  • 3 tablespoons olive or canola oil
  • 1 teaspoon whole brown or yellow mustard seeds
  • 4 cardamom pods
  • 4 whole cloves
  • One 1-inch cinnamon stick
  • 2 bay leaves
  • 1 teaspoon finely grated peeled fresh ginger
  • 1–2 teaspoons finely chopped fresh hot green chilies (do not discard seeds)
  • 4 cups corn cut fresh off the cobs, or two 10-ounce packets of frozen corn, defrosted and drained
  • 1 teaspoon salt
  • 1/4 cup heavy cream 

Procedures

  1. 1

    Pour the oil into a frying pan and set over medium heat.

  2. 2

    Meanwhile, combine the mustard seeds, cardamom, cloves, cinnamon, and bay leaves in a small cup. When the oil is hot, put in all the whole spices. As soon as the mustard seeds pop, a matter of seconds, put in the ginger and green chilies. Stir once or twice and then add in the corn. Stir for 2 to 3 minutes. Add the salt and cream. Continue to stir and cook for another minute. Turn heat to low and cook 1 to 2 minutes, stirring, until all the cream is absorbed. 

  3. 3

    You can pick out and discard the cardamom pods, cloves, cinnamon, and bay leaves if you are serving those unaccustomed to large whole spices in
    their foods.

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