Sweetcorn baked in coconut milk

Sweetcorn baked in coconut milk

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  • 6 to 8
  • Easy
  • Meat-free wheat and gluten free
  • 10 minutes
  • 30 minutes
  • Kleine Zalze Vineyard Selection Chenin Blanc
  • Buy Ingredients Here

"Corn and coconut is such a moreish combo. This is an elevated way to enjoy something that’s already a regular braai fixture on all our tables.” – Khanya Mzongwana


  • 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

Cooking Instructions

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

Khanya Mzongwana Recipe by: Khanya Mzongwana
View all recipes

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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