Corn on the cob in coconut sauce

Name: Corn on the cob in coconut sauce
Total time: 3600 s
Yield: 9 pcs
Cuisine: British
Ingredients: 3 large whole raw corn on the cob; 2 cups concentrated coconut milk; 1 large tomato; 1/2 medium raw mango slicd; 1/3 cup lemon juice; 1 whole habanero pepper; to taste Salt; Water to cook the corn

Deedee @cook_23679833

Zanzibar, Tanzania.

This sweet corn is cooked in a zesty, spicy and tangy coconut sauce.
#mycookbook

Deedee @cook_23679833

Zanzibar, Tanzania.

This sweet corn is cooked in a zesty, spicy and tangy coconut sauce.
#mycookbook

Saved

Ingredients

60 minutes

9 pcs

3large whole raw corn on the cob
2 cupsconcentrated coconut milk
1large tomato
1/2medium raw mango slicd
1/3 cuplemon juice
1whole habanero pepper
to tasteSalt
Water to cook the corn

Saved

Steps

60 minutes

1

In a large heavy bottom pot, Break the corn cobs into 3 pieces each
2

Adding enough water to the pot to cover the corn, boil the corn until cooked through (this will be indicated by the change in colour of the corn to bright yellow)
3

Add the concentrated coconut milk, raw mango and salt to the pot and allow to boil until the coconut milk starts to thicken
4

Puncture the habanero pepper and add to the pot along with the lemon juice. Allow the pot to continue cooking until the coconut sauce reduces
5

Turn heat off, allow the corn to cool down and serve. Make sure some of the coconut sauce is leftover to drizzle over the corn while serving