Spicy Coconut Corn
Active Time: 15 minutes | Total Time: 15 minutes | Serves Serves 6 to 8 | Vegan | Gluten Free
- 8 ears fresh corn (about 7 cups corn kernels)
- 1 shallot
- 13.5-ounce can coconut milk
- ½ to 1 jalapeño
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon kosher salt
- 10 fresh chives
- ¼ cup fresh cilantro leaves
Shuck the corn and remove the silks. Hold each ear of corn by its stem and stand it straight up in the bowl. With a serrated knife, use a sawing motion to shave off the kernels (it helps to shave them off using the portion of the knife close to the tip).
Using a chef’s knife, slice the shallot into thin rings. Slice the jalapeño into very thin rings as well- start with slicing just half of the jalapeño.
Place a medium saucepan on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (about 1 minute). Add the sliced shallot and cook, stirring with a wooden spoon, until softened, 2 to 3 minutes. Add the coconut milk and let come to a boil. Stir in the corn, salt, and the sliced jalapeño half. Let simmer 3 minutes. Taste. If you want it spicier, slice the remaining jalapeño and add.
Turn off the heat. Holding the chives over the corn, use scissors to snip them into small pieces. Stir them into the corn along with the cilantro leaves. Serve hot.
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