Corn in Coconut Milk – African Corn
Corn on the cob braised in a bright and aromatic coconut turmeric sauce, an easy Somali or African corn in coconut milk recipe.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: African Recipes
Cuisine: Somali
Servings: 4
Calories: 274kcal
- 1 onion
- 1 cup coconut milk
- 1 cup water
- ½ cup tomato puree
- 1 teaspoon turmeric
- fine sea salt
- 4 small corn on the cob
- cilantro or parsley to garnish
- cooked millet to serve optional
Chop the onion very finely. Place the onion, coconut milk, water, tomato puree, turmeric, and salt to taste in a pan.
Cook corn: Cut the corn into two or three pieces, place the pieces in the sauce, bring to a boil. Turn the heat to low and simmer, turning the corn around from time to time, until the corn is cooked through, about 15-20 minutes.
Blend sauce: When the corn is cooked, you could take it out of the sauce and puree the sauce and the onions in it. That is optional, but it makes for a more velvety sauce.
Sprinkle with chopped cilantro or parsley. Serve immediately with millet cooked in vegetable broth, for instance.
Serving: 1/4 of the dish | Calories: 274kcal | Carbohydrates: 36g | Protein: 7g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Sodium: 392mg | Fiber: 4g | Sugar: 7g