Sweet Corn Masala Over Brown Rice
Note: This mildly spiced, colorful medley is a perfect light meal on a hot summer night. If you opt for canola oil and coconut milk, it’s vegan, or you can go with butter and cream for a dairy-rich version. Lovely with a side of your favorite chutney and a big green salad with cucumbers. From Robin Asbell.
• 3 cobs of corn, shucked
• 1 tbsp. canola oil or butter
• 1 large onion, chopped
• 2 large jalapeños, seeded and chopped
• 1 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. turmeric
• 1 large tomato, chopped
• 1 (15 oz.) can chickpeas, drained
• 1/2 c. coconut milk or heavy cream
• 1/2 tsp. salt
• 1/2 c. fresh spearmint, slivered
• 4 c. cooked brown rice
Shuck the corn and cut the kernels from the cob. Measure about 2 cups for this recipe.
In a large sauté pan, heat the oil or butter over medium high heat for about 30 seconds, then add the onion. Stir until the onions start to sizzle, then lower the heat to medium and cook for about 5 minutes, until softened.
Add the jalapeños, cumin, chili powder and turmeric, and stir until the spices are fragrant, about 1 minute. Add the tomatoes and the reserved corn and increase the heat to medium high and stir for 2 minutes, until the corn is a shade darker.
Add the chickpeas, coconut milk or cream, and salt, and stir. Let the mixture come to a boil. Simmer for about 4 minutes, reducing the heat to keep it at a gentle bubble. Don’t cook the pan dry; you want some gravy for the rice.
When the corn is tender and the sauce is thick, fold in the mint and serve over cooked brown rice.