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• 3 cobs of fresh corn (kernels removed) or 1 1/2 c canned corn
• 2 13.5oz cans coconut milk
• 3 c water
• 1 c glutinous rice/sticky rice (malagkit—buy it on Amazon)
• 1 1/2 c coconut cream (buy it on Amazon)
• 1 c sugar

In a large pot over medium heat, combine coconut milk and water. Bring to a simmer, and add the rice and corn (if using canned corn, wait until later to add). Reduce the heat to low and let the mixture cook for approximately 12-15 minutes, stirring often to prevent the rice from sticking. Add the sugar and 1 cup of the coconut cream, stirring until the sugar dissolves (if using canned corn, add it now). Cook for an additional 8-10 minutes until the rice is cooked through. The mixture may thicken more as it cools. Serve with a drizzle of the remaining coconut cream and enjoy! Delicious warm or cold.

*With minor variation, this dish is referred to as Ginataang Mais in the Philippines, Chè bắp in Southern Vietnam, and Chè Ngô in Northern Vietnam.