Coconut Creamed Corn
Creamed corn goes tropical with coconut milk, cilantro and lime juice.
- 4 ears corn, kernels cut from cob (see Tip)
- 1 cup “lite” coconut milk
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon crushed red pepper, (optional)
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
Tips & Notes
Tip: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
148 calories, 5 g. fat, 0 mg. cholesterol, 178 mg. sodium, 24 g. carbohydrate, 3 g. fiber, 5 g. protein