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.