Milho Verde

Ingredients

Olive oil

2 tablespoons

Black pepper

1/2 teaspoon, freshly ground

Salt

to taste

Cilantro

1/4 cup, chopped

Tomato

1 medium, diced

Bell pepper

1 medium, diced (red or yellow for color)

Garlic

2 cloves, minced

Onion

1 medium, diced

Coconut milk

1 cup, full-fat for creaminess

Fresh corn kernels

2 cups (about 4 ears of corn)

Instructions

1. In a large pan, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Stir in the diced bell pepper and tomato, cooking for an additional 2 minutes until softened.
4. Add the fresh corn kernels, stirring well to combine, and cook for about 5 minutes, allowing the corn to release its natural sweetness.
5. Pour in the coconut milk and season with salt and freshly ground black pepper. Stir to combine all ingredients.
6. Reduce the heat to low and let the mixture simmer for 10 minutes, or until the corn is tender and the flavors meld together.
7. Remove from heat and stir in the chopped cilantro for a burst of freshness.
8. Serve hot as a side dish or as a hearty main course paired with rice and beans.