Corn on the cob in a bright and aromatic coconut turmeric sauce.
- 1 Onion
- 1 cup Coconut milk
- ½ cups Water
- 1 cup Tomato puree
- 1 teaspoon Turmeric
- 4 corn on the cob
- cilantro or parsley
Chop the onion very finely. Place the onion, coconut milk, water, tomato puree, turmeric and salt to taste in a saucepan.
Cut the corn into two or three pieces. Place the pieces in the sauce and bring to a boil. Reduce heat to low and simmer, turning corn occasionally, until cooked through, about 15 to 20 minutes. When the corn is cooked, you can remove it from the sauce and puree the sauce and onions. It’s optional, but it makes for a smoother sauce.
Sprinkle with cilantro or chopped parsley. Serve immediately, with millet cooked in a vegetable broth for example.