Steps
- Rinse 1 cup of coarse cracked corn. Put in a heavy pot with 1¾ cups of evaporated milk, 1¾ cups of coconut milk, 1¾ cups of water, and 1 cup of unsalted vegetable broth.
- Add 2 lightly crushed garlic cloves and 1 teaspoon of salt. Cook over medium-high heat, stirring about every 5 minutes, until the liquid reduces by half.
- Reduce to medium-low and cook, stirring often, until the corn is tender and the mixture is creamy. Remove any remaining garlic pieces and adjust the salt.
- Remove from the heat and stir in 2 tablespoons of salted butter.