Perfect corn on the cob
There are so many different ways to cook corn but this way is one of my favorites. It’s quick and buttery tasting! You can make it with or without the topping! Just be careful of the corn splattering!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 6 corn on the cob shucked, cut in half
- 3 tablespoons coconut oil
- 1 teaspoon salt pink Himalayan
- 2 onions chopped
- 1/2 red chili pepper chopped
- 2 tomatoes chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon honey
- 1 teaspoon white wine vinegar
Directions:
- Place large skillet on high heat. Add 2 tablespoons of coconut oil and get hot. Add the corn and ½ teaspoon of salt and sear for 4 minutes, turning once or twice. Add 1 cup of water and cover for 5 minutes. Drain and place on serving plate.
- Wipe out pan and place on high heat. Add 1 tablespoon of coconut oil and get hot. Add the rest of the ingredients and cook for 4-5 minutes, mixing periodically.
- Place on top of corn and serve right away. Add more salt to taste.
