Spicy Coconut Corn

Name: Spicy Coconut Corn
Yield: Serves 6 to 8
Ingredients: 8 ears fresh corn (about 7 cups corn kernels); 2 shallots; 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

Active Time: 15 minutes Total Time: 15 minutes Serves: Serves 6 to 8

Vegan Gluten Free

Ingredients

8 ears fresh corn (about 7 cups corn kernels)
2 shallots
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

Instructions

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 shallots and cook, stirring with a wooden spoon, until caramelized, 7 to 8 minutes. Add the coconut milk and let come to a boil. Stir in the corn, salt, and the sliced jalapeño. Let simmer 3 minutes. Taste. If you want it spicier, slice the remaining jalapeño and add. Stir in the chives and cilantro. Serve hot.

step by step

/01/

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.

/02/

Slice the shallots into thin rings.

/03/

Slice the jalapeño into very thin rings as well- start with using just half of the jalapeño.

/04/

Heat the oil in a medium saucepan over medium heat. Cook the shallots, stirring, until caramelized, 7 to 8 minutes.

/05/

Add the coconut milk and let come to a boil.

/06/

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.

/07/

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.