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Ingredients

Method
  • 4 cobs sweetcorn
  • 1 x 400 ml can coconut milk
  • 1 punnet Woolworths crushed garlic, ginger, chilli and turmeric
  • sea salt and freshly ground black pepper, to taste
  • 200 g butter, cubed

Method

Ingredients

1. Heat a griddle pan and roast the corn until charred, then place in an ovenproof dish.

2. Preheat the oven to 200°C. Combine the remaining ingredients except the butter and pour over the corn. Top with the butter. Cover with tin foil and bake for 20 minutes or until the corn is tender.

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Photographs: Toby Murphy
Food assistant: Ellah Maepa

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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