Coconut Creamed Corn
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Coconut Creamed Corn
Creamed corn goes tropical with coconut milk, cilantro and lime juice. We love this with the kick of crushed red pepper, but it's great without it if you don't enjoy spicy food. Try it with garlic-rubbed grilled flank steak and a vinegary Asian slaw.
Times
- Prep Time : 20 min min
- Ready Time : 20 min
Servings
Ingredients
- 4 ears corn, kernels cut from cob (see Tip)
- 1 cup coconut milk
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon crushed red pepper (optional)
Directions
- Combine corn kernels, coconut milk and salt in a medium saucepan. Bring to a boil, then adjust the heat to maintain an active simmer.
- Cook, stirring occasionally, until most of the coconut milk has evaporated, 12-15 minutes. Stir in cilantro, lime juice and crushed red pepper, if using.
Tips
To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
Per serving: 148 calories; 5 g fat (3 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 24 g carbohydrates; 5 g protein; 3 g fiber; 178 mg sodium; 319 mg potassium
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 fat
Contributed by: EatingWell.com
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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where can I find coconut milk with a hechsher?
one of my favorite products! with the canned goods – the brand I use is called Roland and has an OU.
coconut milk is so creamy, great in chicken dishes, and this will go so well with tandori chicken
This is a quick standby we use for winter Shabbos when I don’t have a lot of time to cook. I use canned corn and it comes out just as well.