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Max La Manna’s Coconut Corn on the Cob

by Max La Manna from You Can Cook This!: Simple, satisfying, sustainable veg recipes

Easy

In his latest exclusive recipe for The Happy Foodie, Max La Manna celebrates seasonal corn on the cob charred on the barbecue and served with a heavenly coconut sauce.

Introduction

Corn on the cob is one of life’s great pleasures. It always reminds me of being in the garden whilst my dad cooked the corn on the barbecue; the rest of us waiting in the wings to sit and chew it from the cob. I cook the corn in coconut milk here so the delicious coconut flavour makes its way into the corn kernels as they cook. They would still be tender and super tasty if you wanted to use stock (or just water). I’m obsessed with this way of cooking corn on the cob and I’m sure if you give it a go, you will be too! You can use desiccated coconut if you can’t find toasted coconut flakes, but don’t stop there, you can use different blended nuts to dust them in or try with vegan parmesan and paprika. I think these are perfect with an ice-cold beer, but if you’re not drinking, grab a kombucha, which will also balance that creamy corn.

Ingredients

1 x 400ml tin	coconut milk
4	corns on the cob
100g	coconut flakes, toasted
2	limes, zested
2 tbsp	vegan mayo
	coriander, finely chopped, to serve

Method

Tip the coconut milk into a large pan, bring to a simmer, add a big pinch of salt then add the corn on the cob. Cover with a lid and cook for 15-20 mins, until tender.

Heat the grill to high. Blitz the coconut flakes into rough crumb, then add the lime zest and a big pinch of salt and set aside.

Once the corn is tender, remove and pat dry, then turn the heat right up on the remaining coconut milk in the pan- cooking it down until it’s thick and syrupy- tip into a bowl. Place the corn a baking tray, cut the zested limes in half and put on the tray, cut side up. Slide under the grill until charring- you can also do this on the BBQ.

Once charred, put the mayo and reduced coconut sauce on one plate and the coconut crumbs on another. In turns, roll the corn in the coconut mayo, then in the crumbs then pile onto a platter. Serve with the charred limes and scatter with the coriander.

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