Three simple ingredients, coconut milk, lime, and cilantro transform creamed corn into a side dish with a decidedly tropical flair. Corn is blessed with gobs of inherent sweetness but it’s best cooked soon after it is picked since the sugars that inhabit the kernels rapidly turn to starch. The coconut milk in this dish further intensifies the sweetness of the corn, while the lime adds a complementary acidity. I like to add a generous amount of red pepper flakes to spice things up.
This is a fitting side dish for any type of grilled meat whether it be chicken, steak, or pork. It would also pair nicely with grilled seafood.
On an unrelated note, I was just noticing yesterday how beautiful our Crepe Myrtles this summer. I don’t think I’ve ever seen them look so lovely. Their blooms are robust and large with a brilliant purplely wine hue.
Crepe Myrtles crave lots of sun, and ours, being on the north side of the house, are usually left starved for UV light. For whatever reason, they have thrived this year.
Have you found that something in your garden looks especially gorgeous this summer?
Coconut Creamed Corn
- 4 ears of corn, kernels cut from cob
- 1 cup lite coconut milk
- 1/2 teaspoon salt
- 2 tablespoons chopped cilantro
- 2 teaspoons lime juice
- 1/4 teaspoon crushed red pepper
- Combine corn kernels, coconut milk and salt in a medium saucepan.
- Bring to a boil and then reduce heat so that corn cooks at a simmer.
- Cook until most of coconut milk has evaporated, stirring occasionally, about 12-14 minutes.
- Remove from heat and stir in cilantro, lime juice, and crushed red pepper.
Yield: 4 side servings
Adapted from Eating Well Magazine
Linking up at Country Mama Cooks