Author Notes: For this recipe I suggest that you taste a lot as you go – because I am using fresh herbs, the flavor will vary – I picked mine and used them immediately so they had a lot of flavor but maybe you don’t have the option to grow yours. I like a lot of spice, you may not. People’s salt preferances vary. So – taste taste taste! —aargersi
cups corn off the cob (I used three cobs)
cup red bell pepper – small dice
cup yellow onion – small dice
serrano peppers – seeded, de-veined and minced
ounces can coconut milk
teaspoons fish sauce
4 – 8
- Melt the butter in a large-ish saucepan over medium heat. Add in the onions and cook them until they are just clear. Add in the red bell pepper and cook for 2-3 minutes, then the corn and cook for 2-3 minutes. Now for the first decision re: serranos. If you don’t tolerate spice, leave them out. Like it a little spicy? Add one. I added two. If you want it very spicy add three or four, but don’t come crying to me in the morning 🙂
- Now add the coconut milk and bring it to a simmer. Start adding fish sauce 1 teaspoon at a time, tasting after each addition. I found 2 1/2 to suit my taste, but you might like more or less. This is also going to reduce down a bit so bear that in mind.
- Simmer the mixture until the coconut had reduced a bit and the corn is tender/crisp, not mushy. This took me around 20 minutes. Now add in minced mint and basil leaves, and lime juice. Add the lime juice a half lime’s worth at a time and taste after each addition. Do the same with the herbs – chop them and add them a pinch at a time. Stop when the flavor is to your liking.
- That’s it! Eat up!