Sweet Corn Coconut Sauce with Asian Aromatics
1 ounce vegetable oil
3 tablespoons minced shallots
2 cups fresh corn kernels, cobs reserved, plus 1 additional
cup fresh corn kernels
3 cups unsweetened coconut
2 lemon grass stalks, white parts reserved for the
1 inch of fresh galangal, peeled and then sliced into coin
2 kaffir lime leaves
1/4 teaspoon freshly ground white pepper
2 tablespoons of fish
Over a low flame, heat a stainless steel saucepan. Warm the
vegetable oil in the pan for a few seconds. Add the shallots
and sauté for about 30 seconds.
Add two cups of corn kernels,
the coconut milk, the reserved corncobs, the lemon grass
stalks, galangal, kaffir lime leaves, and white pepper.
Simmer for about 9 minutes. Don't let it reduce much.
Remove from the heat and add the fish sauce.
Let the mixture
sit for a while to absorb the flavors.
Take the corncobs,
lemongrass, galangal, and lime leaves out of the saucepan and
discard. Puree the mixture until smooth.
Heat the sauce in a saucepan and add the remaining corn to