Coconutty Corn

Name: Coconutty Corn
Cook time: 25 min
Total time: 25 min
Cuisine: Tanzanian
Ingredients: 2 jalapeños,* halved lengthwise, seeds removed for low spice tolerance; 2 jalapeños,* halved lengthwise, seeds removed for low spice tolerance; ½ teaspoon ground turmeric; 1¾ teaspoons Diamond Crystal kosher salt; 1 (13.5- ounce/398 ml) can full-fat coconut milk; 1 tablespoon fresh lemon juice,* from about ½ lemon; ¼ cup (10 g) roughly chopped fresh cilantro leaves and tender stems*; ¼ cup (10 g) roughly chopped fresh cilantro leaves and tender stems*; Frozen sweet corn kernels, use 3 ears fresh corn on the cob (1½ pounds/680 g), cut into 1½- inch segments (you can also use frozen corn on the cob segments or one 11 to 15-ounce [310 to 430 g] can sweet corn kernels, drained); Frozen sweet corn kernels, use 3 ears fresh corn on the cob (1½ pounds/680 g), cut into 1½- inch segments (you can also use frozen corn on the cob segments or one 11 to 15-ounce [310 to 430 g] can sweet corn kernels, drained); Frozen sweet corn kernels, use 3 ears fresh corn on the cob (1½ pounds/680 g), cut into 1½- inch segments (you can also use frozen corn on the cob segments or one 11 to 15-ounce [310 to 430 g] can sweet corn kernels, drained); Frozen sweet corn kernels, use 3 ears fresh corn on the cob (1½ pounds/680 g), cut into 1½- inch segments (you can also use frozen corn on the cob segments or one 11 to 15-ounce [310 to 430 g] can sweet corn kernels, drained); jalapeño, use 2 or 3 green bird’seye chilis or ⅛ teaspoon cayenne pepper; jalapeño, use 2 or 3 green bird’seye chilis or ⅛ teaspoon cayenne pepper; jalapeño, use 2 or 3 green bird’seye chilis or ⅛ teaspoon cayenne pepper; Lemon juice, use lime juice; Lemon juice, use lime juice; Cilantro, use ⅛ teaspoon ground coriander, to be added with the turmeric; Cilantro, use ⅛ teaspoon ground coriander, to be added with the turmeric; Cilantro, use ⅛ teaspoon ground coriander, to be added with the turmeric

Preparation info

Serves
2 to 4

Difficulty
Easy
Ready in
25 min

Appears in

Third Culture Cooking

By Zaynab Issa

Published 2025

About

This side dish—perfect for your next barbecue—is inspired by makai paka, a classic East African dish made with corn (makai in Swahili) and a turmeric-spiced coconut curry (paka in Swahili). Traditionally made with corn on the cob segments that require butcher-level skill to cut, this version keeps things simpler and less dangerous by relying on a humble bag of frozen corn. Try to buy organic, high-quality corn to avoid that spongy texture cooked frozen corn often has. As with all minimal re

Ingredients

Sub-Saharan Africa
Tanzania
Snack
Vegan
Gluten-free

Ingredients

Method