Curried Corn

This is one of my favorite cook and eat all week recipes. It's technically a side dish, but I find a bowl of this makes a nice dinner.

2 T vegetable oil
1 c diced shallots or red onion
2 or 3 t curry powder
3 c fresh or frozen corn kernels (a pound of frozen corn equals three cups)
1 14 oz can reduced-fat coconut milk
1 T fresh lime juice
salt and pepper to taste

Warm the oil in a saucepan on medium high heat. Add shallots and saute for 3 minutes. Add the curry powder and stir until the spices darken and shallots are nice and soft, about 3 minutes.

Stir in the corn, cover, and heat for about 3 minutes. Pour in the coconut milk, cover, and heat but do not boil. When the corn is tender and hot, remove from heat and stir in lime juice. Add salt and pepper to taste.