In this recipe, ears of corn simmer in a bubbling mixture of salted coconut milk, tomato sauce (just enough for a bit of acidity), sweet onion, and turmeric. The result is creamy and exotic, but not spicy. For those brave souls, a punch of heat could easily be injected with a couple of thai bird chilies, chopped and strewn into the golden sauce.
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| 8-12 |
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In this recipe, ears of corn simmer in a bubbling mixture of salted coconut milk, tomato sauce (just enough for a bit of acidity), sweet onion, and turmeric. The result is creamy and exotic, but not spicy. For those brave souls, a punch of heat could easily be injected with a couple of thai bird chilies, chopped and strewn into the golden sauce.
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Ingredients
- 4 ears corn , cut in 2-3 pieces each
- 13.5 ounces coconut milk
- 1/4 cup tomato sauce
- 1 small onions , chopped
- 1 tsp turmeric
- salt , to taste
- fresh cilantro (fresh), torn, for garnish
Servings:
Units:
Instructions
- Add the the coren to a pot with coconut milk, chopped onion, tomato sauce, turmeric, and salt.
- Cover and simmer for about thirty minutes, or until the onion and corn are cooked through. Be sure to stir frequently to get all the corn submerged in the spiced coconut milk.
- Serve hot.
Recipe Notes
It occurs to me that this recipe just might be amazing in a crockpot. Nothing gets browned or fried. Just cook until those onions are tender.