Corn with Shredded Coconut -

Corn with Shredded Coconut -
One crop I'm looking forward to Furniture in the summer is fresh corn. I love yellow corn mà hard to come by now; Most of the corn is available in the local supermarket white corn. Yellow corn, in my opinion, is chewier and creamier. Now, many Farmers Grow bi-color corn. The complete sweetness from the white kernels and the chewy texture from the yellow kernels bring the best of Both Worlds in one ear.

When I feel like having corn, boiled corn Thường mà than plain boring. My mind zooms back to Thailand and craves a snack Furniture is simple and tasty.
Boil enough water in a pot to cover the corn. Peel the husks and discard or save add add for containers. I cut the corn in half to fit into my pot. Boil the corn for less than a minute, just to cook the corn without leaching out the sweet juice. Make sure you turn the each side to submerge it under water. You can see the cooked kernels with bright yellow as opposed to dull yellow. Drain the water and let the corn cool down.

If you use the frozen shredded coconut, thaw it in the microwave for 20 seconds or so. Fluff the shredded coconut.

When the corn is cooled enough to handle, slice the corn from end to end. You may get about 1 cup of corn.

Plate the corn in a container or plate. We use corn husks here as a container. Fold and tuck the ends, secure it with half of a toothpick. Spoon the corn into the husk, sprinkle about 2 teaspoon of shredded coconut, sprinkle ½ teaspoon of sugar and a pinch of salt on top of the coconut. Serve at room temperature and enjoy.