Protein 3 g Cholesterol 0 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable.
sweet corn with toasted coconut √
Serves 4 to 6 as a side dish.
Note: From “Indian Cooking Unfolded.”
• 1 tbsp. coriander seeds
• 2 to 3 dried cayenne chiles, stems discarded
• 1/4 c. dried unsweetened coconut shreds
• 2 tbsp. canola oil
• 1 tsp. black or yellow mustard seeds
• 1 small onion, finely chopped
• 4 c. sweet corn kernels, fresh or frozen
• 1 medium-size tomato, cored and finely chopped
• 1 tsp. coarse kosher or sea salt
Heat a large skillet over medium-high heat. Once the skillet is hot, usually after 2 to 4 minutes, add coriander seeds and chiles. The seeds will start to crackle a bit and turn reddish-brown and chiles will blacken slightly, after 1 to 2 minutes. Quickly add the coconut and keep stirring constantly as the coconut will start to brown and smell nutty almost instantly and impart a slightly oily sheen. Transfer spicy coconut to a small bowl or plate to cool.
Pour oil into the hot skillet. It will instantly appear to shimmer. Add mustard seeds, cover the skillet and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Immediately add onion and stir-fry until light brown, about 2 minutes.