Ingredients
Scale
- 5 ears fresh corn, cut in half.
- 2 cans (13.5 oz each) full fat coconut milk.
- 1 cup water.
- 1 tablespoon salted butter.
- 6 cloves garlic, chopped small.
- 8 stems fresh thyme leaves.
- 2 culantro leaves or 4 sprigs fresh cilantro.
- 20 fresh chives, chopped.
- 2 small habanero peppers.
- 1/2 teaspoon salt.
- 1/2 teaspoon black pepper.
Instructions
- Pull off husks and silk from corn. Wash under cold water to remove any remaining silk.
- Break or cut each corn ear into two pieces.
- Mix coconut milk and water in a big pot. Heat until bubbling.
- Put in butter, chopped garlic, thyme, herbs, whole habaneros, salt and pepper. Cook gently for 10 minutes.
- Add corn pieces and cook on low for 30 minutes. Turn corn every now and then. Sauce should get thick and coat the corn.
- Check salt, serve hot with plenty of sauce.
Notes
Keeps in fridge for up to 1 week.
Can reheat on stove with extra water.
Use toothpicks in peppers to find them easily.
Nutrition
- Calories: 409
- Fat: 36 g
- Carbohydrates: 24 g
- Protein: 6 g