From EatingWell: July/August 2008. 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.

Ingredients

4 serv.

ears corn (freshly cut kernels from cob)↗4
cup light coconut milk↗1
teaspoon salt↗1⁄4
tablespoons chopped fresh cilantro2
tablespoon lime juice (depending on sweetness of corn)↗1 - 1 1⁄2
teaspoon crushed red pepper flakes (optional)↗1⁄4

Step-by-step instructions

1
Combine corn kernels, coconut milk and salt in a medium saucepan.
2
Bring to a boil, then adjust the heat to maintain an active simmer.
3
Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes.
4
Stir in cilantro, lime juice and crushed red pepper, if using.

Source: food.com

Original recipe ↗

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