Corn on the Cob in Coconut Sauce
Corn on the Cob in Coconut Sauce
I used to think elotes was the best way to eat corn on the cob. Now I’m not so sure. Makai paka, corn on the cob cooked in coconut sauce, might be my new favorite. This preparation is eaten all over East Africa, with slight variations from country to country. You make a semi-spicy coconut sauce out of coconut milk, garlic, chilies, and turmeric and simmer the corn in it for a half hour. The sauce is very reminiscent of a coconut milk-based curry. Once finished, the corn gets a squeeze of lemon juice and garnished with cilantro. Once I took my first bite, I said “Holy fuckin shit” out loud. It is seriously that good. The choma chicken I made with it was really good, but the corn outshined it.
Ingredients
- 2 tbsp vegetable oil
- 2 tsp chickpea flour
- 1 tsp all-purpose flour
- 1 large serrano pepper thinly sliced
- 2 garlic cloves minced
- 1 tsp salt
- 1/2 tsp turmeric
- 2 cups coconut milk
- 1 cup water
- 4 corn on the cob cut into 4 pieces each
- 1/4 cup cilantro chopped
- 1/2 lemon juiced
Instructions
- Heat up the cooking oil in a large saucepan over medium heat. Add in both of the flours and cook for 2 minutes.
- Stir in the garlic, serrano, turmeric, and salt. Sauté for 2 minutes.
- Pour in the coconut milk and water. Bring to a boil.
- Add in the corn. Reduce the heat to low and simmer for 30 minutes, stirring from time to time.
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