In Nigeria, one of the most beloved rainy-season street snacks is boiled corn with roasted coconut — simple, comforting, and delicious!
🌽 A. Boiled Corn
Ingredients: 4 fresh corn on the cob (cut each into 4 pieces if you prefer). Note: If corn on the cob is not in season, replace with frozen or canned corn.
Tender Method 1: Boil water, remove from heat, add corn + salt, cover, and let steep for 8 to 12 minutes.
Chewier Method 2: Simmer husked corn in salted water for 30–40 minutes.
Once the corn is cooked, brush it immediately with the flavoured butter sauce (see below) while still hot for the best taste.
🌶️ B. Flavoured Butter Sauce (Optional)
- 2 tbsp melted unsalted butter
- 1 tsp paprika (or cayenne for more spice) (optional)
- ½ tsp salt (optional)
- Zest of 1 lime + juice (to taste)
- 1 tbsp chopped fresh coriander or parsley
Mix well the above ingredients for the butter sauce. Brush over the hot boiled corn to infuse flavour and shine.
🥥 C. Roasted Coconut
- Preheat oven to 375°F / 190°C.
- Pierce one of the “eyes” of the coconut (the softest one) and drain the coconut water (save to drink — it’s refreshing!).
- Bake the whole coconut for 15–25 minutes, until the shell begins to crack.
- Cool slightly, tap (you may need a cleaver) to open, then return the halves to the oven for another 20 to 25 minutes.
- Once cooled, the flesh should separate easily and have a light roasted aroma.
- For extra crunch, cut the flesh into strips and roast again at 350°F / 180°C for 10–20 minutes.
🍴 To Serve: Serve boiled corn with strips of roasted coconut — the sweet, juicy corn pairs perfectly with the nutty, crunchy coconut. A true Nigerian classic, loved across generations.
For more tasty Nigerian recipes, go to the WDP Resources found in wdpcanada.ca.