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
Scale
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
