A Coconuty Corn

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.

Ingredients

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)

Equipment

1 pot with cover
1 wooden spoon

Method

1. Add all the ingredients, except the corn, to the pot and stir to mix and dissolve the salt
2. Break the corn in halves and add to the pot
3. 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
4. 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.