Coconut Creamed Corn And Grains Recipes
COCONUT-CREAMED CORN AND GRAINS
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
Provided by Chris Morocco
Categories Bon Appétit Side Lunch Dinner Corn Grains Quinoa Coconut Green Onion/Scallion Chile Pepper Summer Vegetarian Vegan Dairy Free Soy Free Peanut Free Quick & Easy Healthy Potluck
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium. Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, about 3 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 5 minutes.
- Add grains to skillet and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1-2 Tbsp. water if needed to loosen, until flavors have come together, about 3 minutes.
- Divide corn mixture between plates or shallow bowls and drizzle with more coconut milk. Top with crispy onions and more scallion. Serve with lime wedges for squeezing over.
COCONUT CREAMED CORN
Creamed corn gets a twist from coconut milk and cilantro.
Provided by Food Network Kitchen
Time 15m
Yield 4-6
Number Of Ingredients 8
Steps:
- 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.
COCONUT CREAMED CORN
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.
Provided by KerfuffleUponWincle
Categories Lime
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
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4.9/5 (40)Estimated Reading Time 6 minsServings 2
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- Heat oil in a large nonstick skillet over medium until shimmering. Cook chile, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes. Add grains and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 Tbsp. water if needed to loosen, until flavors have melded, about 3 minutes.
- Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.
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