The southern style corn on the cob is cooked in a delicious bath of coconut milk and honey which helps bring out the natural sweetness of the veggie. This dish is absolutely perfect for barbeques!
Hey, y'all! How was your weekend? Our weekend was super busy. We started our foster parenting classes, celebrated Cinco de Mayo, did some shopping and went to my parent's house for a barbeque.
Mom slow cooked a rack of ribs and made potato salad, deviled eggs, and a strawberry banana jello salad. That's clearly way too much food for two people so she gave us a ring and invited us over. She had the basics covered so I volunteered to bring corn.
I am so stinking excited that it's corn season! Corn Season = Grilling Season in our household. My parents grew up in upstate New York aka corn country. Their town was surrounded by corn fields so naturally, corn was a staple in their diet. They've eaten corn probably 100 different ways, but they've never experienced corn quite like this.
After I got off the phone with mom, we ran to the grocery store and picked up 6 ears of corn. I love that grocery stores have baskets where you can shuck the corn right there in the store. Brilliant! Growing up, shucking the corn was always the kid's job so removing the husks always brings back memories of my summers at my grandparent's cabin in Canandaigua.
I immediately put all 6 ears of corn in a crockpot with a stick of butter, a can of coconut milk and about 2 tbsp of honey. I let the corn cook for 3 hours before I removed the lid and rotated the corn a little bit. The corn will be ready after 3 hours, however, if you like yours a little more tender, go ahead and cook it for another 30 minutes to an hour. It won't hurt it.
How to Pick Corn That is Perfectly Sweet
Check out the husk. It should soft, feel slightly moist, and be a vibrant green. '
Check the silks. The thin strings at the top of your corn husk are called silks. They should be gold or light brown in color and should be sticky.
Check the corn itself. When you peel back the husk, the corn should cover the entire cob and be nice and full.
The end result is deliciously sweet! I love the idea of letting the corn cook in the sweet coconutmilk and honey. The corn absorbs these flavors which helps enhance the natural sweetness of the vegetable. This stuff is out of this world, crazy good!
6 ears of corn, shucked
1 can coconut milk
1 stick of butter, cut into pieces
2 tbsp honey
1. Place the ears of shucked corn in a crockpot.
2. Pour coconut milk on top. Place pats of butter on the corn and drizzle honey on top. Cover with lid and cook for 3 hours on high.
3. After 3 hours has passed, turn corn and check for tenderness. If desired, continue to cook for another 30 minutes to 1 hour or until it reaches prefered tenderness.
4. Place corn in a serving bowl and drizzle with some of the cooking liquid. Serve immediately.
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