Corn In Coconut Milk
Corn in Coconut Milk is a tasty and delicious way to enjoy boiled corn. Cooking the corn in a seasoned coconut milk until it thickens and clings to the corn gives it richness and bold flavors. It’s very simple but packs a punch when it comes to flavors. The thickened coconut milk enhances the flavor of the corn while sweet basil compliments it perfectly. This can be served as a side dish to a variety of meals such as Chicken Curry, Oxtails or some BBQ favorites like Slow cooker Pineapple BBQ Ribs or Grilled Tamarind Chicken.
THE TYPE OF CORN THAT YOU SHOULD USE
Fresh corn on the cob works best for this recipe. You should try to buy fresh vs frozen when possible. Frozen corn would not work for this recipe since it cooks for a long time and frozen corn tends to become mushy. Using fresh corn ensure that the corn kernels remain firm, and it has more flavor than frozen.
COCONUT MILK: FRESH, CANNED OR BLOCKS
This recipe is extremely versatile. Canned coconut milk or the coconut milk blocks is easily accessible but of course fresh is best! If making fresh coconut milk, you can make it with the four cups of water for even more flavor. Here’s a Homemade Coconut Milk recipe that’s perfect for this!
SOME SEASONINGS THAT ARE BEST FOR CORN IN COCONUT MILK
Here are some of the variety of herbs and spices can be used to flavor this dish. Regardless of which combination you use, I highly recommend using basil or married man pork and pairs well with the sweetness of the corn. You can also add vegetables like sweet pepper, spinach or callaloo. Here are some herbs and spices that you can use:
Basil, married man pork (highly recommended)
Hot peppers such as wiri wiri or scotch bonnet
Trinidadian pimento peppers
RECIPES WITH CORN
Corn Soup with Pigtails and Dumplings
Beef Soup with Cornmeal Dumplings
Caribbean Style Chicken Soup with Parley Dumplings
Get the Recipe CORN IN COCONUT MILK
- 3-4 ears corn on the cob
- 1 cup coconut milk
- 4 cups water
- 10 sprigs thyme
- 6 fresh basil leaves
- 1 wiri wiri pepper
- ½ tsp black pepper
- ½ tsp salt
- Cut each corn into 3 or 4 pieces then place into pot.
- Add coconut milk, water, thyme, chopped basil,
wiri wiri pepper, black pepper, and salt.
- Stir and then place on the stove over medium heat.
- Bring to a boil then cook for 35-40 minutes until the liquid
has reduced and is thick enough to cling to the corn. Serve warm.
I love corn with coconut milk but never got around to trying it. You make it seem so delicious and simple. Im tempted to try it.. Yummy!!!
This great recipe combines two things I love and is a feast for the eyes. It reminds me of one of the side dish favorites at Habana Outpost, an outdoor restaurant/liming spot in Fort Greene, Brooklyn. Instead of settling in for the night, your website has made me hungry again. lol
Do you have a recipe for chicken foot and mango sauce?
I’m working on a recipe for chicken foot, but a mango sour is up on the blog.