>> Saturday, 9 August 2008
No column this week but you know there's no way I'd leave you hanging. I know how much you look forward to seeing what I've cooked up for you :)) Well, if you love corn, then you are going to love this Guyanese-style corn-on-the-cob. I'm not going to do a lot of talking about it, I think the photographs speak for themselves. I give you the recipe, encourage you to try it and when you do, drop me a line and let me know if you liked it. I promise that you will be gnawing at the cob long after the plump, sweet juicy kernels are gone.
6 ears young corn
1/2 cup canned coconut milk
1 + 1/2 cups water
Salt to taste
Lots of freshly ground black pepper
Minced hot pepper to taste
3 sprigs thyme
(If using fresh coconut milk, then use 1 cup coconut milk and 1 cup water)
1 pot with cover
1 wooden spoon
- Add all the ingredients, except the corn, to the pot and stir to mix and dissolve the salt
- Break the corn in halves and add to the pot
- Cover pot and bring to a boil on high heat; as soon as the pot boils, remove the cover and let the corn cook until the liquid has almost dried out or the coconut milk cracks
- Serve warm or at room temperature
I am sending this photograph of a grapefruit over to Jugalbandi for this month's CLICK event. The theme is Citrus.
And, don't forget to drop by Forgive Me My Nonsense... Bee's post points to a New York Times article that everyone should read.