Walking around NY, one can’t help but notice all the ‘corn’ sold at the various fruit and vegetable stands. <br />As a child, I loved corn, but in recent years, our dear friend has taken quite a beating for featuring in pretty much everything we eat and drink and turned many of us into corn-o-phobes. Of course, it is no surprise that I have used very little corn in my cooking and my imagination does not stretch beyond boiling or grilling it. <br />Last week, I took a brief trip down memory lane and remembered a dish my brother and I used to love as children. This dish changed the status of corn on the cob as a side dish to that of a main course. It was a succulent corn dish that had been cooked in a zesty sauce of yoghurt, curry leaves, toasted and whole dried red chilies and grated coconut....now that’s amore. <br />

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