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.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
4 servings, about 1/2 cup each
Ingredients
-
4 ears corn, kernels cut from cob (see Tip)
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1 cup "lite" coconut milk
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1/4 teaspoon salt
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2 tablespoons chopped fresh cilantro
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1 tablespoon lime juice
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1/4 teaspoon crushed red pepper, (optional)
Directions
1.
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 to 15 minutes. Stir in cilantro, lime juice and crushed red pepper, if using.
Tip:
To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
Nutrition information
Calories 148, Total Fat 5 g, Saturated Fat 3 g, Sodium 178 mg, Carbohydrate 24 g, Fiber 3 g, Protein 5 g, Potassium 319 mg. Exchanges: Starch 1.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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