4 to 6 ears of corn
1 tablespoon neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
1 T curry powder
1 T minced fresh garlic
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped cilantro (optional)
yogurt or sour cream for garnish
1. Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
2. Put oil in a saucepan, and turn heat to medium-high. When oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
3. After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the cilantro and yogurt, and serve.
-Prepared with our help by Kathleen on 2/19/2012