4 corn on the cob
125 ml sour cream
200 ml coconut milk
2 tablespoons melted butter
pinch of cayenne pepper
pepper and salt
Remove any leaves or threads from the corn. Bring a pot of water to a boil and cook the corn on the cob for 12 minutes. Meanwhile, mix the sour cream with the coconut milk and the juice of the lime.
Drain the corn and brush with a layer of melted butter. Sprinkle with a pinch of cayenne pepper, salt and pepper. Grill the corn on the cob for about 8 minutes on the BBQ (or in the pan). Serve them with the coconut cream and some fresh coriander.
For children, cayenne pepper may be a bit spicy, so use mild paprika.
Source: Leukerecepten by leukerecepten-nl.
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