For the smashed corn, cut the kernels from the three cobs of corn using a sharp knife. Put half the kernels through a juicer.
Heat the coconut oil in a frying pan over medium heat. Add the shallot and garlic and cook, stirring, for 2–5 minutes, or until translucent; you don’t want them to colour.
Stir in the corn juice, remaining corn kernels and the coconut water, ensuring the