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corn in coconut milk

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.
Course African Recipes
Cuisine Somali
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 274kcal
Author Adina


  • 1 onion
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 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