I am always on the hunt for the meaningful and beautiful ( whats your idea of beauty? ) to inspire my designs. It was a little while back that I’ve decided to incorporate a cause in all MIZU’s designs. I wanted to both provide the world with a unique, handcrafted piece and teach them a little about the part of the world, the person, or the item that inspired it.
It was in that research that I stumbled upon ( literally ) a mouthwatering Thai street food of roasted corn and coconut, a flavor combination that I would be unlikely to think of. But it makes total sense! The lush pockets of savory-sweet corn mixed withe the chewy sugary-sweet flavor of coconut make for a meal both filling and satisfying.
I’ve adapted the flavors of this Thai street food into a dish of my own. I cooked quinoa in a coconut milk / water mixture ( 2 parts liquid, 1 part Quinoa ) topped it off with oven roasted corn and shaved coconut and garnished with fresh basil. In the case that you A) don’t have a grill / grill pan, B) don’t have a couple ears of corn lying around or C) are out of propane, you’re in luck! Neither did I. This recipe uses frozen corn that has been pan roasted in the oven, but if you have the chance, break out the grill and roast a few ears. You won’t be disappointed in the results.
Here’s what you’ll need:
- 2 cups ( or ears ) of corn
- 3 cloves garlic, minced
- 2 Tablespoons ginger
- 1 medium jalapeño, deiced and de-seeded
- 1 cup coconut milk ( in a can! )
- 1 cup water
- 1 cup quinoa
- 2 Tablespoons shaved coconut
- 1 lemon, zest of
- 1 Tablespoon Olive Oil
- Fresh Basil ( optional )
Here’s what you’ll need to do:
- Preheat oven at 400 degrees.
- In a large saucepan, add water, coconut milk and quinoa. Cook on med-high heat until liquid is dissolved, about 12 minutes. Fold in lemon zest and set aside.
- In a large bowl, mix together corn, olive oil, ginger, garlic, jalapeño and salt / pepper until throughly incorporated. Spread evenly on a large sheet pan and cook for 18 minutes. Mix and cook for another 8 minutes. Mix in shaved coconut. Cool for 2 minutes.
- Top cooked quinoa with corn mixture. Garnish with chopped basil. I served mine with roasted garbanzo beans for an extra crunch. Enjoy!