Friday, September 9, 2016


2 ears of corn
2 tablespoon of coconut milk
1 teaspoon of fish sauce
1/4 teaspoon of black pepper
1 stalk of green onion or cilantro chopped
Cut corn off the cob. If you have a bundt cake pan, sit the corn on the hole and cut the kernels into the well.
In medium pan add cooking oil to cover the bottom, and stir until the corn is translucent and shiny. Add the coconut milk, fish sauce, and stir to coat. Add black pepper and green onion, stir, and, take off heat.