Boiled corn may sound boring, but Guyanese-styled boiled corn will have you gnawing at the cob long after the kernels are eaten. Guyanese-styled corn is boiled in fresh coconut milk and seasoned with salt, pepper and fresh thyme. The corn is cooked until all the liquid has been absorbed by the corn. It is extremely flavorful.
- 1 cup fresh coconut milk
- 1 cup of water
- Salt to taste
- Lots of freshly ground black pepper to taste
- Minced hot pepper to taste
- 4 sprigs fresh thyme
- 6 ears young corn
1. Add all ingredients except corn to a large pot and place on medium heat. Stir to mix and dissolve salt.
2. Cut each ear of corn in half.
3. Add cut corn to pot with the coconut milk mixture. Turn heat to high, cover the pot and bring to a boil.
4. Once pot comes to a boil, remove lid and let continue to cook on high heat until all liquid has been absorbed and coconut milk cracks (this is indicated by small bits of white curds from the coconut milk).
5. Serve warm or at room temperature.
|Nutritional Guidelines (per serving)|
|Total Fat||33 g|
|Saturated Fat||17 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||1 g|