Corn-on-the-cob with Coconut Milk

Pin It

Nothing says summer like corn-on-the-cob!  This Tanzanian recipe is a really unique and delicious version of the classic North American backyard fare, from the One World Vegetarian Cookbook.  It’s a definite crowd pleaser and easy to prepare…and we’ve asked this before but…has there ever been something made with coconut that wasn’t delicious?

Ingredients for 4:

8 x 3-inch pieces of sweet corn

1 1/4 cups coconut milk (I used 1 whole can)

pinch of turmeric

juice of 1 lemon

1 tablespoon chopped cilantro (I used basil because I didn’t have cilantro on hand, and it was yum)

salt, to taste


Put the coconut milk, turmeric, and lemon juice into a saucepan.  Bring to a gentle boil, stirring all the time.  Now put in the corn cobs and simmer very gently for 20 minutes or until the corn is tender.  Now add the cilantro and simmer for a further 2 minutes, then season with salt.

Serve with skewers or forks at each end, and drizzle with the sauce.


~The Vegan Project

Speak Your Mind