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Yellow and White Corn Cooked in Coconut Milk

Corn Cooked in Coconut Milk

A Sweet and Delicious Guilt Free Summer Dish!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Jamaican
Servings 6 Servings

Equipment

  • Can Opener
  • Small Pot
  • Wooden Spoon
  • Measuring Spoons

Ingredients
  

  • 1 Can Organic Coconut Milk 14 oz
  • 3 Ears Corn on the Cob
  • 1 Teaspoon Salt
  • ¼ Teaspoon Cinnamon Optional
  • 1 Sprig Thyme Optional

Instructions
 

  • Shuck each ear of corn, removing the husk and silk to reveal those beautiful kernels,
    Freshly husked corn
  • Once shucked, wash each ear of corn to remove any remaining silk and break each ear of corn in half.
  • Place the 6 half ear of corn in a small pot, but large enough for the corn to lay flat.
  • Add the coconut milk and salt, along with the optional ingredients if desired.
    Adding salt to coconut milk and corn on the cob in a pot
  • Place the pot with all the ingredients on medium flame, stirring occasionally.
    Cook for 15 minutes or until the coconut milk thickens.
    Thyme and Coconut Milk with yellow and white corn
Keyword corn recipes, jamaican breakfast, jamaican cuisine, jamaican dishes, jamaican food, jamaican recipe, summer recipe