Take your corn on the cob to the next level with this creamy, flavorful twist! Boiled in coconut milk with onions and peppers, and finished with a buttery bell pepper blend, this dish is packed with bold, rich flavors. Perfect as a side dish for BBQs, picnics, or weeknight dinners, it’s sure to impress.
Why You’ll Love This Recipe
- Bold and Creamy: The coconut milk adds a rich, luxurious flavor to the corn.
- Flavorful Coating: A buttery bell pepper blend elevates the dish with a hint of spice and sweetness.
- Unique Twist: A creative spin on the classic corn on the cob.
- Perfect for Any Occasion: Great for summer BBQs or as a comforting side dish.
- Quick and Easy: Ready in just 25 minutes with minimal effort.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Boiling Mixture:
- 1 can (13.5 oz) coconut milk
- 4 ears of corn, husked
- 1 small onion, sliced
- 1 tablespoon sugar
- 1 teaspoon salt
For the Butter Coating:
- 2 tablespoons butter, melted
- 1 small bell pepper, finely chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
Optional Garnish:
- Chopped fresh herbs like parsley or cilantro
Directions
1. Prepare the Boiling Mixture
- In a large pot, combine the coconut milk, sliced onion, sugar, salt, and 4 cups of water. Bring the mixture to a boil.
- Add the corn to the pot and reduce the heat to a gentle simmer. Cook for 10-12 minutes, or until the corn is tender.
2. Make the Butter Coating
- While the corn is boiling, melt the butter in a small skillet over medium heat.
- Add the finely chopped bell pepper, paprika, and black pepper. Sauté for 3-4 minutes until the bell pepper is softened and fragrant.
3. Coat the Corn
- Remove the corn from the boiling mixture and let it drain briefly.
- Using a brush or spoon, generously coat each ear of corn with the buttery bell pepper mixture.
4. Serve
- Serve the corn immediately, garnished with fresh herbs if desired. Enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Variations
- Spicy Kick: Add a pinch of cayenne pepper or chili flakes to the butter coating for some heat.
- Cheesy Option: Sprinkle grated Parmesan or cotija cheese over the butter-coated corn.
- Garlic Lover’s Version: Add minced garlic to the butter mixture for an extra layer of flavor.
- Herb-Infused: Mix fresh cilantro, parsley, or chives into the butter blend.
- Vegan Version: Use plant-based butter for a fully vegan dish.
Storage/Reheating
- Storage: Store leftover corn in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in the microwave, or wrap in foil and warm in the oven at 350°F (175°C) for about 10 minutes.
FAQs
1. Can I use frozen corn instead of fresh?
Yes, frozen corn on the cob works well. Add a few extra minutes to the boiling time.
2. Can I grill the corn after boiling?
Absolutely! Grill the boiled corn for a few minutes to achieve a smoky, charred flavor.
3. What type of coconut milk works best?
Full-fat coconut milk provides the creamiest flavor, but you can use light coconut milk for a lighter dish.
4. Can I skip the butter coating?
You can skip it, but the buttery bell pepper blend enhances the dish’s flavor significantly.
5. Can I add other vegetables to the boiling mixture?
Yes! Add sliced bell peppers, carrots, or even green beans for extra flavor.
6. What’s the best way to serve this dish?
Serve it as a side dish for BBQ meats, grilled fish, or with a simple green salad.
7. Can I make this dish ahead of time?
Yes, boil the corn in advance and reheat it with the butter coating just before serving.
8. Is this dish gluten-free?
Yes, all the ingredients are naturally gluten-free.
9. Can I use canned or pre-cooked corn?
Canned or pre-cooked corn can be used, but reduce the cooking time to 3-5 minutes to heat through.
10. How do I adjust the sweetness?
Increase or decrease the sugar in the boiling mixture to suit your taste preferences.
Conclusion
The Ultimate Coconut Milk Corn on the Cob is a flavorful twist on a classic summer side dish. With creamy coconut milk, tender corn, and a buttery bell pepper coating, it’s a delicious addition to any meal. Quick, easy, and packed with bold flavors, this recipe will be a hit at your next gathering. Give it a try and enjoy!
Print
Corn on the Cob
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Ultimate Coconut Milk Corn on the Cob offers a creamy, flavorful twist on a classic! Boiled in a fragrant coconut milk mixture with onions and peppers, then coated in a buttery bell pepper blend, it’s a vibrant side dish perfect for any occasion.
Ingredients
Boiling Mixture:
- 1 can (13.5 oz) coconut milk
- 1 small onion (sliced)
- 1 tsp salt
- 1 tbsp sugar
- 1/2 tsp black pepper
- 4 ears of corn (husked)
Butter Coating:
- 1 small bell pepper (finely diced)
- 1/2 tsp paprika
- 1/4 tsp salt
Instructions
- Prepare the boiling mixture:
- In a large pot, combine the coconut milk, sliced onion, salt, sugar, and black pepper. Add enough water to submerge the corn completely. Bring the mixture to a boil.
- Cook the corn:
- Add the corn to the boiling mixture and reduce the heat to medium. Simmer for 10–15 minutes, or until the corn is tender.
- Prepare the butter coating:
- While the corn is cooking, mix the melted butter, finely diced bell pepper, paprika, and additional salt in a small bowl.
- Coat the corn:
- Remove the corn from the pot and pat it dry. Brush the butter coating generously over each ear of corn, ensuring an even distribution of the bell pepper mixture.
- Serve:
- Arrange the corn on a platter and serve immediately. Garnish with fresh herbs, such as cilantro or parsley, if desired.
Notes
- For extra flavor, grill the boiled corn briefly after applying the butter coating.
- Use red, orange, or yellow bell peppers for a colorful presentation.
- Leftover coconut milk boiling mixture can be reserved to boil additional vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Fusion