By Jessie Lehail,
Special to The Post

With Thanksgiving right around the corner, it’s time to talk turkey and side dishes. Most cooks are loyal to their turkey recipe, so scene-stealing vegetable side dishes can offer an opportunity for adventure. This new approach to corn invests ordinary ingredients with extra significance, boldly overturning traditions and contrasting flavours. 
Coconut confetti corn is a satisfying dish that will make vegetarians and non-vegetarians feel loved and looked after. For this recipe, corn is removed from the stalk. To do this, hold the corn standing upright on a chopping board. Run the knife down each side between the corn kernels and the hard middle core. What is left is a pile of yellow kernels that make indulging in corn easy. 
Corn releases a buttery sweetness when it turns golden and then slightly charred. The coconut milk accentuates the sweet flavour of the corn even more, but sugar needs to be balanced and that’s where the additions help make the corn shine. The jalapeno brings a spicy bite, and the tomatoes provide a nice contrasting texture and mild acidity. A sprinkle of chopped cilantro and squeeze of lime juice adds brightness to this great side dish. 
   
Ingredients

• 2 tablespoons ghee
• 1 jalapeño, chopped
• 1 tablespoon, ginger, peeled and grated
• 2 garlic cloves, minced
• ½ red bell pepper, chopped
• 1 roma tomato, chopped
• ½ onion chopped
• 1 teaspoon Himalayan sea salt 
• ½ teaspoon black pepper
• 1 teaspoon garam masala 
• 2 teaspoons turmeric 
• 1 teaspoon cumin, ground 
• 3 cups corn kernels plus their scrapings, (about 5 to 6 ears grilled and charred)
• 3/4 cup coconut milk
• ¼ cup cilantro, chopped       

In a medium saucepan, heat ghee. Add onion, ginger and garlic. Sauté until translucent. Add sea salt, black pepper, garam masala, turmeric, and cumin. Sauté for a minute. Add coconut milk. Bring to a boil and then reduce heat to a simmer, for a two minutes. Turn off heat. Add corn, jalapeno, red pepper, tomato, and cilantro. Toss until well incorporated. Eat warm or at room temperature.

Jessie Lehail is the author of Indian Influence, a food blog that takes global eats and reinterprets them with a South Asian influence. Visit her blog at www.indianinfluence.ca.