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Makai Paka (East Africa)

by Rie McClenny featured in Corn on the Cob Around the World

Inspired by sabihaskitchen.com

Ingredients

for 3 servings

  • 3 ears corn, shucked
  • 1 tablespoon
    unsalted butter
  • 1 medium tomato, diced
  • 1 serrano chile, minced
  • 1 teaspoon
    ground coriander
  • 1 teaspoon
    green chile
  • ½ teaspoon
    ground turmeric
  • 27 oz
    coconut milk (800 mL)
  • 2 tablespoons
    lemon juice
  • 1 bunch fresh cilantro, chopped
    Calories 689
    Fat 60g
    Carbs 39g
    Fiber 4g
    Sugar 6g
    Protein 10g

Estimated values based on one serving size.

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Preparation

  1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
  2. Let the corn cool slightly, then slice crosswise into 2-inch (5 cm) pieces, about 4 per cob.
  3. In a medium pot, melt the butter over medium heat. Add the tomato and cook until softened. Add the serrano chili, ground coriander, green chile powder, and turmeric and stir well.
  4. Add the coconut milk and bring to a simmer. Add the corn and lemon juice and stir well.
  5. Transfer the corn and sauce to a serving bowl and garnish with cilantro.
  6. Enjoy!
 

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