Side Servings
Sweetcorn baked in coconut milk
6 to 8
Easy
10 minutes
30 minutes
"Corn and coconut is such a more-ish combo. This is an elevated way to enjoy something that’s already a regular braai fixture on all our tables.” – Khanya Mzongwana
Wine/Spirit Pairing
Kleine Zalze Vineyard Selection Chenin Blanc
Ingredients
Method
- 4 cobs sweetcorn
- 1 x 400 ml can coconut milk
- 1 punnet Woolworths crushed garlic, ginger, chilli and turmeric
- sea salt and freshly ground black pepper, to taste
- 200 g butter, cubed
Method
Ingredients
1. Heat a griddle pan and roast the corn until charred, then place in an ovenproof dish.
2. Preheat the oven to 200°C. Combine the remaining ingredients except the butter and pour over the corn. Top with the butter. Cover with tin foil and bake for 20 minutes or until the corn is tender.
Find more Christmas recipes here.
Photographs: Toby Murphy
Food assistant: Ellah Maepa
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