Go Back
–+ servings
corn in coconut milk
Print Recipe
5 from 3 votes

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
Cook Time20 minutes
Total Time30 minutes
Course: African Recipes
Cuisine: Somali
Servings: 4
Calories: 274kcal
Author: Adina

Ingredients

  • 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
US - EU

Instructions

  • 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.

Nutrition

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