Chenchén (Dominican cracked corn pilaf) originates from the southwest provinces of the Dominican Republic and is a delicious substitute for rice in our diet.
Rinse the corn in abundant water to get rid of stray peels and excess starch.
2. Cooking
Combine the rinsed corn, evaporated milk, coconut milk, 1¾ cup [400 ml] of water, broth, garlic, and 1 teaspoon of salt in the pot.Cook over medium-high heat until the liquid has reduced to about half, stirring every five minutes or so to prevent it from sticking to the bottom.Once reduced to half, reduce heat to medium-low and cook, stirring often, until it reaches the desired consistency (see notes). Be careful with splatters at this stage, and use a splatter cover if you have one.
3. Seasoning
Once it reaches your preferred consistency, season with salt to taste. Remove from the heat.The garlic has probably dissolved by then, but check and remove any chunk left, if any.
4. Serving
Sprinkle with parsley, and serve hot. Check serving suggestions above.