Corn boiled in a big pot with coconut ginger butter from Deep Run Roots: Stories and Recipes from My Corner of the South (page 226) by Vivian Howard

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Notes about this recipe

  • MelMM on February 03, 2019

    6-26-2016 I refuse to boil corn in a big pot unless I'm making it for 50+ people. So I microwaved a couple ears in the husk, then pulled the husks and cut in half, put in a serving bowl, and dressed with the the coconut ginger butter and garnished with mint and scallion. For the coconut butter, I used the unrefined coconut oil called for, and Miyoko's creamery vegan butter. The butter has good flavor, but the dish will really only be as good as your corn. The butter is not a really strong flavor, but as I ate the corn, the flavor combination really grew on me. Nice, delicately flavored side for summer.

  • SheilaS on August 26, 2017

    Perfect sweet corn doesn't need any adornment in my book but I still really liked this. The cooked corn gets tossed with a mixture of coconut oil, butter, fresh ginger, orange zest, lemon juice, salt and a little hot sauce plus a sprinkle of scallions and mint. That fresh ginger and other flavors complement the corn rather than covering it up. A winner.

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