Recipe courtesy of Chef Marcus Guiliano, Aroma Thyme Bistro in Ellenville
Simplicity is king for owner/Chef Marcus Guiliano of Aroma Thyme Bistro. “This is a super easy recipe that our guests love. There is no reason to add milk, butter, cream or sugar, as many recipes call for. Both the corn and coconut milk have a natural sweetness that complement each other very well.”
Serves 8-10
2 cups frozen organic corn kernels
2 cups organic coconut milk
sea salt to taste
Simmer the corn and coconut milk in a covered pot set over low heat for 10 minutes. Add half the corn and coconut milk to a blender and pulse. It’s up to you how much you want to puree the mixture, as this is where the corn releases the natural sweetness locked in the kernels. Add salt to taste.
Chef’s Note: A touch of cumin and/or one cardamon pod works well with this recipe. You can also dice a small Vidalia onion and let it simmer with the corn and coconut milk for extra flavor.
Aroma Thyme Bistro
165 Canal St, Ellenville; 845.647.3000
