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This week, chef Nancy Waldeck. has paired the Megalomaniac Narcissistic Riesling with Indian Cilantro Corn. 

indian Cilantro Corn

What’s better with Riesling than a light seasonal dinner with warm bright flavors? This one is super simple, delicious and will serve six in a flash. A side of sliced summer tomatoes sprinkled with mint and basil from the garden and garnished with a splash of olive oil would make this dinner not only sing with flavor, but color, too!

6 Ears Fresh Summer Corn

3 TB Butter

4 Cloves Garlic, Minced

½  Tsp Sea Salt

½  Cup Coconut Milk

¼ – ½ Tsp Cayenne Pepper

1 Tsp Cumin

½  Cup Chopped Cilantro

Cut the kernels off the cob and set aside. Melt the butter in a skillet over medium high heat. Add the corn and cook for 2-3 minutes. Turn the heat to medium and add the garlic, salt, coconut milk, cayenne and cumin. Sauté for an additional 3-5 minutes, or until most of the liquid has evaporated from the corn. Remove from the heat, stir in the cilantro and serve.

To Make it Dinner: 
 While you prepare the corn, marinate boneless, skinless chicken breasts for 20 minutes in 2 TB lemon juice, 1 Tsp olive oil, 1 TB chopped cilantro and 1 TB garam masala seasoning. Grill until done.  Serve with Naan that have you have brushed with a little olive oil and grilled.