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
Ingredients
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3 cups
corn off the cob (I used three cobs)
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1/2 cup
red bell pepper - small dice
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1/2 cup
yellow onion - small dice
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2 tablespoons
butter
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1-3
serrano peppers - seeded, de-veined and minced
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1 13.5 ounces
can coconut milk
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2-3 teaspoons
fish sauce
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4 - 8
mint leaves
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6-10
basil leaves
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1-2
limes
Directions
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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 :-)
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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.
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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.
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That's it! Eat up!
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect
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