Corn in Coconut Cream

Servings : Serves 2-4

Corn in Coconut is a direct translation from the Swahili name for this delicious dish, known locally as Mahindi ya Nazi. It is a wonderfully flavourful twist to corn on the cob. Creamy and spicy all at once, it makes the perfect exotic starter to just about any meal!


  • 4 corn cobs, cut into pieces
  • 1/4 tsp. garlic paste
  • 2-3 green chillies
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chilli powder
  • juice of 1/2 a lemon
  • 1 cup heavy coconut milk
  • 1 cup light coconut milk
  • salt to taste
  • some corn flour (optional)
  • 2 tsp. tamarind paste (optional)


First boil the corn pieces until the corn kernels are nice and tender. I normally pressure cook for half an hour. Drain water and set aside. Do not salt the corn.

In a separate pan, pour the thin coconut milk, add salt, green chilli, turmeric powder and garlic paste. Cook this milk on a gentle flame until it starts to thicken slightly, making sure to stir all the time so that the coconut milk doesn’t ‘break’. If it doesn’t thicken, you can add a bit of corn flour. Immerse your corn pieces into this mixture and let them boil together so that the corn takes up the yummy coconut flavor and acquires a light covering of the sauce.

In a different smaller pan, pour the HEAVY coconut milk. Add juice of half a lemon and 2 tsp. of tamarind sauce/paste, salt, chili powder and a pinch of turmeric. Boil this on a low flame making sure to stir all the time until it thickens and cooks through. Adjust salt/lemon/chilli. Now pour this thick sauce over the corn pieces and mix together thoroughly. You can give the combination a quick simmer and you’re done!


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