I have been obsessed all summer long with the combination of corn and coconut milk! The two ingredients naturally complement one another, so well it’s almost as if they were created for each other. I like the result that comes from marinating my ears of corn overnight in it. Not only does it plump up the kernels but the existing juiciness and sweetness of the corn is amplified, the flavors intensify giving the corn a melt-in-your-mouth characteristic that I am addicted to.
For this recipe coconut milk is combined with chile powder, a pinch of red pepper and fresh ears of corn, then oven roasted. A simple act with spectacular results. Sweet, savory, succulent and spicy.
The rich and creamy roasted coconut milk can do double-duty as a sauce for your protein. It’s good over chicken, fish and seafood. It made a delicious dipping sauce for the oven-fried tortilla chicken I served with this made by crushing up tortilla chips and crusting chicken breasts with it.
Ears of corn oven-roasted in coconut milk with chile powder and red pepper resulting in juicy, succulent corn.
- Whisk the coconut milk, chile powder, red pepper, salt and pepper together in a greased 8x8 casserole pan. Place the corn in it, breaking the cobs in half if necessary to make them fit. It's ok if the milk doesn't totally cover the cobs.
- If possible do this a few hours ahead of time and allow to marinate in the refrigerator, turning the cobs every few hours to make sure all sides are marinated. Preheat oven to 425 degrees F. Bake for 30 minutes, rotating the cobs half way through.
- Carefully remove the cobs from the pan lifting out with tongs and a spatula (if you drop them into the hot milk there is a danger of being burned). Serve with sauce drizzled over top. The sauce is also good on chicken and seafood.
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