Coconut Cream Corn
By Heather Meyer
- 4 ears corn, shucked and cut from cobs (save cobs to make stock!)
- 1 cup coconut milk
- 1 teaspoon salt
- 2 Tablespoons cilantro, minced
- 2 limes, juiced
- 1/2 teaspoon chili flakes (optional, or minced jalapeno)
- Thai basil, mint, or shiso leaves, torn into small pieces
Combine corn kernels, coconut milk, and salt in a medium saucepan.
Bring to a simmer, and cook uncovered for 4 minutes. Remove from heat.
Stir in the cilantro, lime juice, and crushed chili flakes and fresh herbs.
If serving later, add the herbs just before serving.
-Other optional additions: Diced tomatoes (add last), kaffir lime leafs, diced red pepper
-Serve as a side dish, or with grilled fish marinated in ginger, tamari, green onions and sesame oil