Corn-On-The-Cob in Coconut Milk

A surprisingly good flavor combination!

I had four ears of corn languishing in the back of my refrigerator. They were about a week old, and I was afraid it wouldn't be any good prepared simply. My options were either soup of something else, and this recipe won.

Very easy preparation - a can of coconut milk, pinch of tumeric, bit of lemon juice, and just simmer the corn (20 minutes). The recipe also called for cilantro, which would have been an amazing addition, but the parsley hiding in my refrigerator fooled me.

I found that the coconut milk became very thick, and it wasn't pretty. But it tasted surprisingly good. I woulding use good fresh sweet corn, but late season corn, not premium, its a good way to fancy it up.