Sweet corn makes an excellent addition to your diet, and so tasty with other vegetables and cooked in coconut cream. This is a real blend of different flavours which will delight the palate. Do you just eat corn after it has been boiled in water, and then smothered with butter? This is the conventional way of eating corn. Probably the best vegetable to complement sweet corn is sweet potato, or known as “kumara” in New Zealand. Personally, I have found that the orange variety of the sweet potato is best in coconut cream. Try this recipe, I am sure you be delighted with the flavours.
- 4 – 5 Corn Cobs
- 1 kg. mixed vegetables (eg. Beans, potatoes, pumpkin, kumara, cauliflower, okra)
- ½ bunch spinach or watercress
- Small bunch coriander leaves
- 2.5 cm piece of fresh ginger
- 2 green chilies (optional)
- 2 tablespoons oil
- 2 tablespoons salt
- 1 teaspoon each of ground coriander & cumin
- 1 cup of coconut cream
- Clean the corn of leaves and silk and cut each cob in to 4 pieces.
- Peel and cut the mixed vegetables in to chunks or cubes.
- Remove the white stalks and cop the spinach and coriander. Wash them both and set aside.
- Place the other vegetables in a colander and wash well.
- Peel and grate the ginger.
- Seed and chop the chilies.
- Heat the oil in a large heavy saucepan.
- Add the ginger and chilies and stir in the corn pieces.
- Scatter over half the chopped spinach and coriander, spoon in all the vegetables and scatter over the remaining spinach and coriander.
- Add the salt, ground coriander and cumin to the coconut cream and pour half over the vegetables.
- Cover with a tight-fitting lid and simmer very gently for 10-15 minutes or until vegetables are cooked but still crisp.
- Remove the lid and add the remaining coconut cream.
- Serve immediately. Garnish with fresh coriander, if desired.