This is a Tanzanian way of cooking corn, and it has nothing to do with boiling water and butter. The cobs simmer in coconut milk with cumin seeds, turmeric, coriander powder, ginger, and green chili. A rice flour slurry goes in near the end to thicken the sauce into a glaze that clings to the kernels. Lime juice and fresh coriander leaves finish it. Every bite is warm and spiced and rich from the coconut.
The cumin seeds get tempered in oil first, which is the foundation of the flavor. Then the ginger-chili paste, then onion. The spice base builds before the corn ever goes in. This is a dish that treats corn as something worth building a sauce around, not just something you boil and salt.
How to Make Corn with Coconut Sauce
Simmer, Do Not Boil
Add the corn to the coconut milk and water, bring to a gentle simmer. A hard boil can cause the coconut milk to separate and look oily. Keep it at a low bubble with the lid slightly ajar until the corn is tender. A rice flour slurry stirred in near the end thickens the sauce into a glaze. 
Finish with Lime and Chili
Squeeze the lime juice over the corn just before serving and scatter fresh coriander leaves on top. The chili heat comes from the ginger-green chili paste cooked into the sauce base, not added at the end.
Corn on the Cob with Coconut Sauce
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
Sweet corn kernels in a creamy coconut sauce, inspired by Tanzanian flavors. Serve with rice for a complete and satisfying meal.
Ingredients
- 2 tsps rice flour
- 1" piece ginger
- 1 green chili
- 2 tbsps oil
- 0.5 tsps cumin seeds
- 1 med onion
- 0.25 tspn turmeric
- 0.5 tsp coriander powder
- Salt
- 2 large corn cobs
- 14 Oz (397 g) can coconut milk
- 1 cup (237 ml) water
- 0.5 lime juice
- Coriander leaves
Instructions
- Mix the rice flour with one tablespoon of water and set aside.
- Make a paste of the ginger and green chili and set aside.
- Heat oil in a pan and add the cumin seeds. Once they turn brown, add the ginger-green chili paste and fry for one minute.
- Add the chopped onion and fry until translucent. Stir in the turmeric, coriander powder, and salt and fry for one more minute.
- Add the corn slices and mix well. Add water and the coriander milk and cook covered until the corn is tender.
- Garnish with lime juice and coriander leaves and serve hot with rice.
Notes
- For a richer flavor, toast the cumin seeds before adding them to the pan.
- If you don’t have rice flour, you can use cornstarch as a substitute.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Tanzanian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
Frequently Asked Questions
Can I grill the corn first and add the sauce after?
Yes. Grill the corn until charred, then pour the warm coconut sauce over it. You lose the infused flavor from simmering in the sauce, but the char adds its own depth. Both approaches are good.
What kind of chili works best?
A Thai bird’s eye chili for real heat, or a milder red chili if you want flavor without the burn. Start with half a chili and add more after tasting. The coconut milk tempers the spice, so you can go hotter than you think.
Can I make the sauce ahead?
Yes. Make the coconut sauce, cool it, and refrigerate for up to 2 days. Reheat gently and add the corn when ready to cook. Add the lime juice fresh when reheating, not before storing.
thanks nandita, wonderful and tasty, keep it up
akila frosh
Turned out very yummy. I put the rice flour mixed in water after putting coconut milk and water.
I still dont see the concerns of L.C about when to add rice flour water addressed. Can you please confirm.
Thanks so much for the feed back!! I have made the changes on my blog!! You can check out the post on this link http://www.paaka-shaale.com/2014/04/south-indian-style-vegetable-pulao-with.html. Let me know if you have any queries about the same.
You omitted when to put in the rice flour/water mixture and you put “coriander milk,” instead of coconut milk.
Otherwise I excited to taste this tonight.