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.