Coconut Milk Basted Corn On The Cob Recipes

SLOW-COOKED CORN ON THE COB

I like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. -Teresa Flowers, Sacramento, California

Provided by Taste of Home

Categories Side Dishes

Time 2h10m

Yield 4 servings

Number Of Ingredients 11

Slow-Cooked Corn on the Cob image

Steps:

In a 5- or 6-qt. slow cooker, combine first 9 ingredients. Cook, covered, on high 2-3 hours or until tender. Serve with cilantro and green onions.

Nutrition Facts : Calories 161 calories, Fat 9g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 118mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

Ingredients

4 medium ears sweet corn, cut into 2-inch pieces
1 can (15 ounces) coconut milk
1 medium onion, chopped
1/4 cup butter, cubed
6 fresh thyme sprigs
2 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh cilantro leaves, chopped
2 green onions, sliced

CORN ON THE COB COOKED IN COCONUT MILK

A really simple side dish which originates from the Caribbean. My Guyanese husband introduced it to me whilst we were visiting Guyana and this is my adaptation of it. It has become a firm favourite. It's a good recipe to experiment with, changing quantities and types of herbs and spices. Low fat coconut milk can be subsituted for the full fat.

Provided by Ambrosia 2009

Categories South American

Time 15m

Yield 4 cobs, 4 serving(s)

Number Of Ingredients 6

Corn on the Cob Cooked in Coconut Milk image

Steps:

Shuck the corn, wash, and chop off each end.
Add the herbs/spices to a saucepan with the coconut milk and simmer the corn gently in it for around 10 minutes until the sauce is thickened and the corn is tender. Spoon the sauce over the corn and serve speared onto corn forks or toothpicks, or prepare for messy fingers! Spoon up any leftover sauce.

Nutrition Facts : Calories 288.7, Fat 23, SaturatedFat 19.5, Sodium 67.4, Carbohydrate 22.2, Fiber 2.1, Sugar 6.4, Protein 5.4

Ingredients

4 plump fresh ears of corn
1 teaspoon finely chopped thyme
1 teaspoon minced garlic
1/2 teaspoon dried red pepper flakes
1 (400 ml) can coconut milk
1 pinch salt (or to taste)

BUTTERY BAKED CORN ON THE COB

The taste of warm, buttery corn on the cob is hard to beat on a summer day, and it makes a great side dish to spicy chicken

Provided by Good Food team

Categories Side dish

Time 40m

Number Of Ingredients 4

Buttery baked corn on the cob image

Steps:

Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

Nutrition Facts : Calories 282 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.31 milligram of sodium

Ingredients

100g butter, softened
1 garlic clove, crushed
1 tbsp chopped parsley
4 corn on the cob

SPICY CORN AND COCONUT SOUP

A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.

Provided by Sarah Jampel

Categories dinner, lunch, weekday, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Spicy Corn and Coconut Soup image

Steps:

Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
Add potato pieces, and stir to coat, 1 to 2 minutes.
Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams

Ingredients

5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)
2 tablespoons olive oil
2 shallots, thinly sliced into rings
3 garlic cloves, minced
1 (1-inch) piece ginger, peeled and minced
1 serrano chile (or other chile), minced
2 small red potatoes (6 to 8 ounces total), cut into 1/2-inch cubes
2 1/2 cups vegetable broth (or 2 1/2 cups of hot water whisked with 1 1/2 teaspoons jarred bouillon)
1 (15-ounce) can full-fat coconut milk
1 tablespoon lime juice (from 1/2 lime)
Kosher salt, to season
Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)

DADDY K'S MILK BOILED CORN ON THE COB

Absolutely sweet and tender corn on the cob! Serve with salt, black pepper, and butter.

Provided by KornDog

Categories Side Dish Vegetables Corn

Time 25m

Yield 8

Number Of Ingredients 6

Daddy K's Milk Boiled Corn on the Cob image

Steps:

Bring water to a boil in a large stock pot; stir in milk, sugar, cream, and butter until sugar dissolves and butter melts. Gently place ears of corn into the mixture and reduce heat to low. Simmer corn until tender, 7 to 8 minutes. Remove from the liquid with tongs and set aside under aluminum foil until serving time.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 27.1 g, Cholesterol 27.9 mg, Fat 10.2 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 5.9 g, Sodium 76.8 mg, Sugar 12.7 g

Ingredients

water, or as needed to cover
1 cup milk
⅓ cup white sugar, or more to taste
¼ cup heavy whipping cream
¼ cup butter
8 ears corn on the cob, husks and silk removed

CORN ON THE COB WITH COCONUT AND LIME

Anyone avoiding dairy might notice that corn on the cob served at cookouts usually comes slathered with butter. This vegan alternative uses coconut oil to add richness, lime juice for a little acid, and finely chopped, toasted coconut chips for added texture. Mixing half of the chips into the oil helps them stick to the cob, which is smart because you'll want them in every bite. If you can't find coconut chips, toasted unsweetened coconut flakes will add a nutty flavor, but you won't get the delightful crunch.

Provided by Emily Fleischaker

Categories vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Corn on the Cob With Coconut and Lime image

Steps:

Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)
Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the coconut oil and half the chopped coconut chips into the lime juice.
Slather hot corn with coconut oil mixture and season with salt. Sprinkle with lime zest and remaining coconut chips. Serve with lime wedges alongside for squeezing.

Ingredients

4 ears fresh corn, shucked
1 lime
4 tablespoons coconut oil
1/2 cup toasted unsweetened large coconut chips, finely chopped (or 3 tablespoons toasted unsweetened coconut flakes)
Kosher salt

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Coconut Milk Basted Corn On The Cob Recipes

SLOW-COOKED CORN ON THE COB

I like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. -Teresa Flowers, Sacramento, California

CORN ON THE COB COOKED IN COCONUT MILK

BUTTERY BAKED CORN ON THE COB

The taste of warm, buttery corn on the cob is hard to beat on a summer day, and it makes a great side dish to spicy chicken

SPICY CORN AND COCONUT SOUP

DADDY K'S MILK BOILED CORN ON THE COB

Absolutely sweet and tender corn on the cob! Serve with salt, black pepper, and butter.

CORN ON THE COB WITH COCONUT AND LIME

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