Serves4 to 6
- Active time:35 min
- Start to finish:35 min
ADAPTED FROM JAMIE GUERIN, WHITEHOUSE-CRAWFORD, WALLA WALLA, WASHINGTON
February 2009
Pristine vegetables pair with a Walla Walla sweet—the area’s most famous export until its Cabernet Sauvignons started winning awards—to make a versatile accompaniment for grilled pork chops and other meats.
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2
tablespoons
unsalted butter
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4
ears corn, kernels cut from cob
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1
medium yellow squash or zucchini, cut into 1/3-inch dice
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1
Walla Walla or other sweet onion, halved and sliced
-
1
garlic clove, minced
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1
(1-inch) piece peeled ginger, grated (2 tsp)
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1
teaspoon
Jamaican curry powder
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2
tablespoons
dry white wine
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1
cup
well-stirred canned unsweetened coconut milk
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A few drops Jamaican hot sauce, or to taste
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Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides. Cook corn, squash, and onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add curry powder, 1 tsp salt, and 1/2 tsp pepper and cook, stirring, 1 minute. Add wine, then stir in coconut milk and bring to a boil, stirring and scraping up any brown bits. Season with hot sauce, salt, and pepper.