Coconut Creamed Corn
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 181
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 256
- Total: 15 min
- Active: 15 min
Ingredients
2 tablespoons vegetable oil
1 pound thawed frozen corn kernels
3 scallions (white and green parts), sliced
1/4 teaspoon crushed red pepper flakes
Kosher salt
1/2 cup coconut milk
1/2 cup fresh cilantro leaves, plus more, for serving
1 tablespoon cider vinegar
Directions
- Heat the oil in a large skillet over medium heat. Add the corn, scallions, red pepper flakes and 1/2 teaspoon salt and cook until softened, about 5 minutes. Add the coconut milk and 1/2 cup water and simmer until thickened, about 5 minutes. Remove from the heat and stir in the cilantro and vinegar. Transfer to a serving bowl and sprinkle with cilantro.