Ingredients
- 4 to 6 ears of corn
- 2 cup coconut milk
- 1 tablespoon neutral oil
- 1/4 cup thai basil leaves, chopped, plus more for garnish
- 1 stalk lemongrass, peeled and chopped
- 1 stalk or 2 seeded and chopped green chiles
- 2 stalk yukon gold potatoes, chopped
Preparation
Baking Directions:
Shuck the corn, remove the silk, and cut off the stem so the cob has a flat surface.
Stand each ear up on a cutting board and scrape off the kernels with a chef's knife; transfer the kernels to a large bowl as you work.
Put the corncobs, coconut milk and 4 cups water in a large pot over medium-high heat.
Sprinkle with salt and pepper.
Bring to a boil, then lower the heat so the water bubbles gently.
Cover and cook until the liquid is quite cloudy, about 30 minutes; discard the corncobs.
Put the oil in a large skillet on medium heat.
When the oil is hot, add the Thai basil, lemongrass and green chiles and cook until chiles are soft, about 3 minutes.
Add the chile mixture, corn kernels, and potatoes to broth and cook until potatoes are soft, about 20 minutes.
Garnish with more Thai basil, and serve.
