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Recipe

CORN IN COCONUT MILK

Serves:5

Serves: 5
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes

Ingredients

  • 5 ears corn, shucked and cut into halves
    2 (13.5-ounce) cans full fat coconut milk
    1 cup water
    1 tablespoon salted butter
    6 garlic cloves, minced
    Leaves from 8 stems thyme
    2 culantro leaves or 4 sprigs cilantro, leaves only, finely chopped
    20 chives, finely chopped
    2 small habanero peppers, stems removed
    1/2 teaspoon salt, plus more as needed
    1/2 teaspoon black pepper

Preparation


  • Shuck the corn.
    Rinse each ear under running water and remove any straggling silk fibers that are still hanging on.

    Halve the corn:
    On a cutting board, use a large chef’s knife and cut the corn into halves. If the corn is small enough you can even just snap it in half using your hands.

    Bring the liquids to a boil, then simmer:
    In a deep and wide pot, add the coconut milk and water and bring to a rolling boil over high heat.

    Add the butter, garlic, thyme, cilantro, chives, habanero, salt, and black pepper. Let it simmer for 10 minutes.


    Boil the corn:
    Add the corn and let it all simmer on low heat for 20 minutes. Turn the corn every 8 to 10 minutes using metal tongs or a fork. Be careful not to burst the pepper in the simmer liquid if you don’t want it spicy.

    You’ll know it’s ready when the coconut milk is reduced enough that it is thick and coats the corn heavily. You don’t want it like a soup, but more so reduced with some gravy.

    Serve:
    Divide the corn and coconut milk between bowls. This can be served by itself or as a side dish.

    Refrigerate leftovers in an airtight container for up to 1 week.

    To reheat, place the corn in the same pot used to cook it and add 2 tablespoons of water. Over medium-low heat, bring to a simmer and heat for 5-10 minutes.
    main ingredients: type of recipe: vegetable  type of dish: side-dish   cuisine: season and occasion: fall   Type of meal:
Print Recipe
on The World Cuisine
 
 

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