Corn on the Cob Cooked in Coconut Milk

A really simple side dish which originates from the Caribbean. My Guyanese husband introduced it to me whilst we were visiting Guyana and this is my adaptation of it. It has become a firm favourite. It's a good recipe to experiment with, changing quantities and types of herbs and spices. Low fat coconut milk can be subsituted for the full fat.

• Ready In: 15 mins
• Serves: 4
• Yields: 4 cobs

Ingredients

• 4  plump fresh  ears of corn
• 1  teaspoon  finely chopped thyme
• 1  teaspoon  minced garlic
• 1⁄2 teaspoon dried red pepper flakes
• 1 (400 ml) can coconut milk
• 1  pinch salt (or to taste)

Directions

1. Shuck the corn, wash, and chop off each end.
2. Add the herbs/spices to a saucepan with the coconut milk and simmer the corn gently in it for around 10 minutes until the sauce is thickened and the corn is tender. Spoon the sauce over the corn and serve speared onto corn forks or toothpicks, or prepare for messy fingers! Spoon up any leftover sauce.