Sunday, January 17, 2010

Cream-Style Corn

Delicious as a side dish, or use this recipe in the preparation of Corn Dogs (recipe page 225).

1/2 medium onion, diced
1 tablespoon coconut butter
1/4 teaspoon coarse sea salt
6 cups corn, canned or frozen (or 8 fresh ears of corn, kernels scraped off with knife)
1 sprig fresh rosemary, crushed
1 tablespoon light brown sugar
2 tablespoons cornmeal
1 cup whole coconut milk
freshly-ground black pepper, to taste
  1. Place saucepan over medium heat; add coconut butter; sauté onion with sea salt until soft and tender.
  2. In food processor or blender grind 3 cups corn into coarse pulp.
  3. Place ground corn and 3 cups whole corn kernels into saucepan; cook over medium-high heat, stirring constantly, until moisture has cooked off.
  4. Add crushed rosemary; sprinkle on light brown sugar; stir gently for 2 minutes.
  5. Sprinkle cornmeal over mixture; stir to combine well.
  6. Stir in coconut milk; cook until corn has softened, about 3 minutes.
  7. Remove whole rosemary sprig; discard.
  8. Season to taste with sea salt and freshly-ground black pepper.
Serve immediately.

Servings: 3 cups
Preheat: Medium
Prep Time: 10 min
Cooking Time: 10 min

Please Note
• 1 medium ear of corn equals about 3/4 cup of corn kernels.
• 2 medium ears of corn equal 1 cup corn kernels.
• 1 package (10-ounces) frozen corn kernels equals 1-3/4 cups corn kernels.

To replace coconut milk: use milk of choice.

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