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.

Makes 4 servings, about 1/2 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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.

NUTRITION INFORMATION: Per serving: 148 calories; 5 g fat (3 g sat, 0 g mono); 0 mg cholesterol; 24 g carbohydrate; 5 g protein; 3 g fiber; 178 mg sodium; 319 mg potassium.
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 fat

TIP: Tip: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.

Actually this was close to disgusting. It's true that I inadvertently added too much coconut milk, but I like c-milk, and can't imagine that that would make the whole recipe taste so gross. So here's what I did to save it: I added a few tablespoons of sugar and whisked in a little cornmeal, which thickened and made it like coconut corn pudding. After these additions, it was delicious!

sarah

I think the person in the first comment must have made a mistake. We all went back for seconds of this easy and delicious dish! I served it with pork tenderloin with a Vietnamese marinade and it complemented it perfectly.

Ellie, Greeley, CO

I made this last night and served it with grilled chicken. It was very good and a nice alternative to my "normal" creamed corn that is full of butter. My mother who is a picky eater actually liked it.

Brenda, Columbia, SC

This was not one of EW's normal "wow" dish but it was pretty good and a nice change from plain corn. I would definitely try it again.

Sharon, Little Rock

This was good and a nice change from plain corn. However, if I didn't already have the incredients in the frig. I would not make a special trip just for this.

Sharon, Little Rock

I'm not a cook, but I prepared this for friends. We all LOVED it!! Easy to make, delicious flavor, and went well with BBQ'd steack. Just didn't make enough of it. Served it again to my family & grandchildren - they all loved it too.

Sue, Seattle, CA

I made this, it was a great vegan treat. I did add a little extra lime juice, cilantro and pepper than what the recipe called for.

mere, Chicago, IL