Coconut Creamed Corn

When corn is so sweet, you don’t need to add much to this crop. The twist to add garlic, ginger and coconut cream is really tasty.

Serves 4

Ingredients:

2 cups corn

2 Tbl Roasted Chili Avocado oil

4 scallions, thinly sliced

4 garlic cloves, thinly sliced

1-inch piece ginger, peeled and finely chopped

1 tsp Salt & Pepa Blend

½ tsp ground turmeric

1 cup unsweetened coconut milk

¼ tsp Aleppo Chile flakes

Chopped cilantro for serving

1 lime, cut into wedges

Directions:

Place a large cast-iron skillet over medium-high heat for a few minutes. Add one-third of the corn kernels and cook, undisturbed, until lightly charred underneath, 1 to 2 minutes. A kernel or two may sizzle and pop out of the pan, but it’s a small price to pay. Continue to cook, tossing occasionally, until the kernels have mostly browned and it smells as if you’re outside by the grill, 3 to 4 minutes longer.

Transfer to a small bowl and set aside. Allow the skillet to cool for 5 minutes and then wipe it out. Add the Roasted Chili Avocado oil to the skillet and place over medium heat. Add half the scallions, the garlic, and ginger. Season with salt and pepa blend cook, stirring, until the scallions are soft but not browned, about 3 minutes. Add the remaining uncooked corn. Cook, stirring occasionally, until the kernels have become brighter in color, 2 to 3 minutes.

Stir in the turmeric so it coats the corn, then pour in the coconut milk and turn the heat to low. Simmer until the coconut milk has slightly reduced and thickened, 4 to 6 minutes. Pour the coconut creamed corn into a shallow bowl and top with the charred kernels and chile flakes. Serve garnished with cilantro, the remaining scallions, and lime wedges on the side for squeezing.