Corn on the cob in coconut sauce

In a large heavy bottom pot, Break the corn cobs into 3 pieces each

Adding enough water to the pot to cover the corn, boil the corn until cooked through (this will be indicated by the change in colour of the corn to bright yellow)

Add the concentrated coconut milk, raw mango and salt to the pot and allow to boil until the coconut milk starts to thicken

Puncture the habanero pepper and add to the pot along with the lemon juice. Allow the pot to continue cooking until the coconut sauce reduces

Turn heat off, allow the corn to cool down and serve. Make sure some of the coconut sauce is leftover to drizzle over the corn while serving