Rating: 4.5 stars
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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.

Source: EatingWell Magazine, July/August 2008


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

about 1/2 cup
143 calories; protein 4.6g; carbohydrates 22.7g; dietary fiber 2.2g; sugars 6.9g; fat 5.5g; saturated fat 3.3g; vitamin a iu 239IU; vitamin c 8.7mg; folate 46.4mcg; calcium 3.1mg; iron 0.6mg; magnesium 40.7mg; potassium 300.7mg; sodium 177mg; thiamin 0.2mg.

1 1/2 starch, 1 fat