CORN ON THE COB IN COCONUT SAUCE

CORN ON THE COB IN COCONUT SAUCE - EAST AFRICAN STYLE

This type of corn I find most relishing. My family is every ready to enjoy this type of corn on the cob smothered in a creamy coconut sauce. There are many variations of this recipe. There is no hard and fast rule about the ingredients added to the coconut cream/or milk. Some add tomatoes and onions too and some don't. The amount of corn you require is also entirely your choice and as for the sauce...you can adjust the seasoning and the overall consistency and amount. Here is my version of this irresistible dish. The amounts in the ingredients below is what I used. You can of course increase or decrease according to your requirement.

INGREDIENTS

1)  6 Pieces of Sweet Corn on the Cob. Try to get fresh corn and that which has a soft kernel. They turn out the best for this recipe. However if you can't get fresh corn then frozen shall have to do. Chop each corn into smaller pieces - at least into 3 or 4 equal pieces.

2)  2 Cloves of Garlic - Minced

3)  Half a Teaspoon Turmeric Powder

4)  2 Green Chillies - Finely Chopped or Minced

5)  2 Tablespoons Oil

6) Half a Cup of Roasted Peanuts - Peeled and Finely Crushed. (This is optional. You can omit the peanuts if you wish. I use them as it adds good flavour and helps thicken the sauce too)

7)  3 Cups of Coconut Milk (TUI). OR if fresh not available then use 1 Large Tin of Coconut Milk.

8)  Salt to taste

9) A couple or more of juicy Limes

10) A bit of Cilantro - roughly chopped

DIRECTIONS

1) Place the pieces of corn into a large pan. Add enough water to at least cover the pieces. Add 1 teaspoon salt and a pinch of Turmeric Powder. Boil the corn until well done. You can also use the pressure cooker if you so wish. Drain the corn and set it aside.

2) In a large saucepan, pour the oil. Add the minced garlic and stir fry on medium heat for a couple of minutes.

3) Drop in the minced Chillies and peanut paste if using - stir fry for a minute and pour in the coconut milk. Add the turmeric powder and some salt.

4)  Before the coconut milk starts boiling, place into the saucepan the boiled corn you set aside earlier. Using a spatula keep stirring the sauce and turning the corn to coat well.

5)  Let the corn cook in the sauce for about 10 minutes or until the sauce starts to thicken. Do not cook until the sauce thickens too much as it will thicken more as it starts to cool. Check seasoning. Add the lime juice. Stir to mix well again and take off the heat.

6) Transfer to serving dish and scatter chopped cilantro over the corn.