Curried Corn

Corn has been adopted by Africa and become a staple all over the continent. This easy side dish combines Africa's love of corn with East Africa's love of spices. It's especially great because it can be made with fresh or frozen corn.

Curried Corn
Adapted from The Africa Cookbook: Tastes of a Continent
by Jessica B. Harr
Serves 6-8

1 tbsp butter
1 medium onion, coarsely chopped
1 clove garlic, minced
1/2 tsp hot curry powder
5 cups corn kernels, fresh or defrosted if frozen
1/2 tsp cornstarch
1 cup coconut milk
2 medium tomatoes, peeled, seeded and coarsely chopped
(could sub canned, diced tomatoes if out of season)
salt and pepper to taste

Melt butter in a heavy saucepan over medium heat until foaming. Add onion and garlic and cook, stirring occasionally, until they are very lightly browned. Add curry powder, stirring to ensure onions and garlic are well coated. Add corn and continue cooking. Combine cornstarch and coconut milk in a small bowl and add to the saucepan along with the remaining ingredients, stirring well to distribute the liquid evenly. Lower heat and cook, stirring occasionally, for 7 minutes, or until the coconut milk is almost all absorbed.