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)
- 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
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.
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