Vacation to India Recipe - Corn with Chilies in Coconut Milk

1 tsp. cumin seeds - toasted and finely ground

2 tbsp. unsalted butter

1/4 cup green onions - minced

1 tbsp. ground coriander

1/8 tsp. cayenne pepper

1 tsp. curry powder

1 cup coconut milk

1/2 cup chicken stock

1 tsp. fresh lemon zest

1 1/2 lbs corn kernels

2 jalapeno peppers - roasted, peeled, seeded and diced

salt and pepper to taste

To toast the cumin seeds, place in a dry frying pan over medium heat. Stir until fragrant, about three minutes. Transfer to a spice grinder or mortar and pestle to grind.

In a large saucepan over medium heat, melt the butter. Add the green onions and saute around 5 minutes. Stir in the coriander, cumin, cayenne and curry powder - saute for 3 minutes more.

Add the coconut milk, stock lemon zest and corn. Simmer until liquid has evaporated and looks thickened - more like a sauce for the vegetables, not a soup. Add the chilies and season with salt and pepper to taste.