Makai Nu Shaak Corn Cooked With Milk Recipes

MAKAI NU SHAAK (CORN COOKED WITH MILK)

Makai Nu Shaak (Corn Cooked With Milk) image

Make and share this Makai Nu Shaak (Corn Cooked With Milk) recipe from Food.com.

Provided by Aunt Cookie

Categories Corn

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups frozen corn, thawed
2 cups whole milk
1 tablespoon oil
1/8 teaspoon whole cumin seed
1/2 teaspoon grated gingerroot
1 fresh green chile, very finely chopped
1/4 teaspoon salt
1/4 teaspoon sugar
1 pinch cayenne pepper
2 tablespoons grated coconut
1 tablespoon cilantro, chopped

Steps:

Put the corn and milk in a heavy pan. Bring to a simmer, making sure it doesn't boil over. Simmer vigorously, stirring occasionally, until there is very little milk left (just enough to keep the corn looking wet).
Heat the oil in a frying pan over medium heat. When hot, put in the cumin seed. A few seconds later, add the ginger and green chili. Stir once.
Add the corn, sugar, salt, and cayenne to the frying pan. Stir to mix. Add the coconut and cilantro.
Mix again and turn off the heat.

Nutrition Facts : Calories 228.5, Fat 10.9, SaturatedFat 5.3, Cholesterol 12.2, Sodium 199.9, Carbohydrate 29.6, Fiber 3.7, Sugar 7.7, Protein 7.6

MAKAI PAKA (EAST AFRICA) RECIPE BY TASTY

Makai Paka (East Africa) Recipe by Tasty image

Here's what you need: corn, unsalted butter, medium tomato, serrano chile, ground coriander, green chile, ground turmeric, coconut milk, lemon juice, fresh cilantro

Provided by Rie McClenny

Categories Snacks

Yield 3 servings

Number Of Ingredients 10

Ingredients

3 ears corn, shucked
1 tablespoon unsalted butter
1 medium tomato, diced
1 serrano chile, minced
1 teaspoon ground coriander
1 teaspoon green chile
½ teaspoon ground turmeric
27 oz coconut milk
2 tablespoons lemon juice
1 bunch fresh cilantro, chopped

Steps:

Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
Let the corn cool slightly, then slice crosswise into 2-inch (5 cm) pieces, about 4 per cob.
In a medium pot, melt the butter over medium heat. Add the tomato and cook until softened. Add the serrano chili, ground coriander, green chile powder, and turmeric and stir well.
Add the coconut milk and bring to a simmer. Add the corn and lemon juice and stir well.
Transfer the corn and sauce to a serving bowl and garnish with cilantro.
Enjoy!

Nutrition Facts : Calories 688 calories, Carbohydrate 41 grams, Fat 59 grams, Fiber 4 grams, Protein 10 grams, Sugar 8 grams

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