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Coconut Creamed Corn

July/August 2008

Your rating: None Average: 4.3 (36 votes)

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.



READER'S COMMENT:
"Mmmm! The other reviews are right...this is so easy to make and delicious. It has a lot of fresh flavor for so little effort. I added the crushed red pepper, and it wasn't too spicy. The sweetness of the lime juice and the coconut milk...
Coconut Creamed Corn Recipe

Makes: 4 servings, about 1/2 cup each

Active Time:

Total Time:

Ingredients

  • 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)

Preparation

  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.

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.

Nutrition

Per serving: 148 calories; 5 g fat (3 g sat, 0 g mono); 0 mg cholesterol; 24 g carbohydrates; 5 g protein; 3 g fiber; 178 mg sodium; 319 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 fat



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