coconut creamed corn
From jdpinky 15 years ago
- 15 minutes to make
- Serves 4
creamed corn with a tropical taste of coconut milk, cilantro and lime with a kick of hot pepper
Ingredients
- 4 ears of corn (kernels cut from cob) shopping list
- 1 cup lite coconut milk shopping list
- 1/4 salt shopping list
- 2 tbsp chopped fresh cilantro shopping list
- 1 tbsp lime juice shopping list
- 1/4 tsp crushed red pepper (optional) shopping list
How to make it
- combine corn, coconut milk and salt in a medium saucepan.
- bring to boil, then adjust heat to maintain a simmer.
- cook, stirring occasionally until most of coconut milk has evaporated, 12 to 15 minutes.
- stir in cilantro, lime juice and crushed red pepper if using.
People Who Like This Dish 5
- greekgirrrl Long Island, NY
- turtle66 Sacramento, CA
- maggiehc Detroit, MI
- pinkpasta Upstate, SC
- jeffsgirl Medford, OR
- crabhappychick Pittsburgh, PA
- jdpinky Eastpointe, MI
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The Rating
Reviewed by 3 people-
Wow! Way to jazz up an ear of corn or two! Just printed this to use with the leftover corn from the 4th of July. Thank you!
crabhappychick
in Pittsburgh loved it
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Very nice Pinky...Saving this one :)
turtle66
in Sacramento loved it
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very cool recipe.....
greekgirrrl
in Long Island loved it
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