Coconut Cream Boiled Sweet Corn on the Cob
By HomeRearedChef on May 21, 2013
For a taste of something new and different this summer, try boiling corn on the cob in sweet coconut cream, and with just a touch of organic, virgin coconut oil added to the pot. The subtle taste and aroma of coconut is reminiscent of one relaxing on a tropical beach, basking under a coconut tree. It really is very delicious! The coconut cream lends a very distinct flavor, and the tender corn kernels are sweet and pop with every bite.
Fresh corn is now making their way to your local Farmer’s Markets—or found in large bins at your local grocery store in the produce section—so this is the perfect time to enjoy fresh corn. And though we, at home, love our corn on the cob grilled on the BBQ over charcoal, changing-it-up with this boiling in cream method makes for very delicious eating. I haven’t had anyone complain about my corn cooked this way...not yet, anyhow! And as a matter of fact, we often sit to a dinner of just corn, smothered in butter, and maybe a very light sprinkle of salt or parmesan cheese.
Come; take a comfortable seat at our cozy table. Dinner is served!
Recipe cooks up 8-12 ears of corn.
Note: Some cooks claim that adding salt to the water makes the corn tough/chewy, but we have not encountered this problem. Our corn comes out perfect every time. And adding the salt in the boiling corn means not having to sprinkle any later on (unless you like a little extra salt like I do).
A large pot about 2/3 filled with water
Salt (optional and then to personal taste)
2 bay leaves
4-6 whole cloves
2 cups sweetened coconut cream
4-6 tablespoons virgin coconut oil (you can also substitute for butter here)
8-12 ears of corn, husked and cleaned of the silk threads
- Into a very large pot of [salted] water add all ingredients, save the corn, and bring to a rapid boil.
- When the liquid comes to a rolling boil carefully add the ears of corn. With the setting still on high bring corn back to a rolling boil, cover pot, turn off heat, and allow corn to sit for 6-8 minutes.
- Serve immediately, with butter (or not!), and a light sprinkle of parmesan cheese or salt (or not!). Enjoy alone (as we do here at home) or as a side dish alongside chicken or pork chops.
Cook with heart; eat with gusto. Buen Provecho!