Coconut Corn Recipe

Ah, coconut corn aka makai paka, what a classic dish. 

From the creaminess of the coconut to the slight tang from the lemon, there’s no going wrong with this (semi) healthy dish, plus it is easy to put together in less than 30 minutes. Most, if not all, of the ingredients are ones you’ll have in your pantry or in the freezer just waiting to be used. You can sub the fresh corn for frozen corn too. 

So if you’re short on time today after running errands and haven’t had a chance to cook, this makai paka is the perfect dish to make. 

Let’s go.



3 corn on the cobs, quartered or halved
Salt, to season
8-10 tbsp Maggi coconut powder, dissolved in water 
Salt, to season
2 tbsp coriander and chilli paste (optional) 
1tsp garlic paste
1/4tsp turmeric powder
1-2 green chillies, slit down the middle
Squeeze of lemon juice


  1. Boil the corn with salt until it is tender.
  2. Add coconut milk to a pan, over medium heat, and add in the salt, coriander paste, garlic paste, green chillies, and turmeric.
  3. Keep stirring until the sauce changes colour to a vibrant yellow (there may be a slight green tinge if using the coriander paste)
  4. Add the boiled corn into the pan and simmer together for 10 minutes, before removing the corn again. 
  5. Add in a squeeze of lemon and stir, and leave the sauce to simmer until it thickens slightly. 
  6. Put the boiled corn in a bowl and pour the yellow sauce all over. Garnish with chopped coriander. 


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