It is called grilled corn with Mango and toasted coconut. Since I had just some of the ingredients at home and had to use up other ripe fruit and some veggies, I made my own Version and it was a success.
But be warned, cooking and prep time is nearly one hour.
It is so delicious. It is a pity I do not have leftover corn on the Cobb and fruits and veg to eat that at lunch tomorrow.
Take the time and make your own Mayonnaise, it is worth the effort. Use up the rest for some other Food in the next couple of days.
recipe for 2 corn:
2 corn on the cobb
340 ml unsweetened condensed milk
400 ml coconut milk
1 tsp quartre epice
1/4 tsp Chili salt
1 pinch of allspice
10 cm cucumber
3 cherry Tomatoes
Greens from a spring onion
1 red Chili
4 apricots
3 tbsp coconut flakes
1 egg yolk
1/2 tsp mustard
Chili salt
pepper
110 ml sunflower oil
1 tsp lime Juice
In a pan just wide enough to hold the corn add the milk and coconut milk and the spices. Bring to a boil and let it cook for 15 min. Fish the corn out and reduce the sauce a bit.
Make the mayonnaise by mixing egg yolk, mustard and seasoning with an electric whisk and slowly adding dribbles of oil into it. Still mixing until the oil is done and you reach the consistency you want, add some lime or Lemon Juice.
Use a griddle pan on medium high heat and get the corn out, dry off and place on the griddle to get some char marks all around.
Get the seeds out of the chili, get the wet middle out of the cucumber and tomatoes and remove the Stones from the apricots. Chop some spring onion greens.
In a small pan toast the coconut flakes without oil and let them get a bit brown.
Pour some sauce on a serving plate, smother the corn with mayonnaise and toss some coconut flakes on top. Now decorate everything with fruit and veggies and finish with some more coconut flakes.
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