Description
Take your corn on the cob to the next level! Boiled in a rich, aromatic blend of coconut milk, onion, bell pepper, and seasonings, then coated with a butter-bell pepper mix, this recipe is the ultimate side dish magic.
Ingredients
Scale
- Corn
- 4 ears of fresh corn on the cob, husked
- Boiling Mixture
- 1 can (13.5 oz) coconut milk
- 1 small onion, diced
- 1 small bell pepper, diced
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- Butter Coating
- 1/4 cup unsalted butter, softened
- Boiled bell pepper (finely chopped)
Instructions
- Prepare the Boiling Mixture
- In a large pot, combine coconut milk, diced onion, diced bell pepper, sugar, salt, black pepper, and paprika. Fill the pot with enough water to submerge the corn. Bring the mixture to a boil.
- Cook the Corn
- Add the husked corn to the boiling mixture. Reduce heat to a simmer and cook for 15 minutes, or until the corn is tender.
- Prepare the Butter Coating
- Once the bell pepper from the boiling mixture is cooked, remove it and finely chop. Mix it with softened butter until well combined.
- Coat the Corn
- Remove the cooked corn from the pot and pat dry. Generously coat each ear with the bell pepper butter mixture.
- Serve
- Serve hot and enjoy the rich, flavorful twist on classic corn on the cob!
Notes
- Sweetness: Add more sugar if you prefer a sweeter flavor.
- Spicy Kick: Add a pinch of cayenne or chili powder to the boiling mixture for heat.
- Grill Option: After boiling, char the corn slightly on a grill for added smoky flavor.
