Creamed Corn
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- 6 ears fresh corn (or 3 cups frozen corn kernels … if you must)
- 3 tablespoons GFCFSF margarine or coconut oil
- 1 14-ounce can coconut milk (just under 2 cups)
- Salt and freshly ground pepper
- Cayenne to taste (optional)
- Sugar if necessary
- 1 tablespoon cornstarch
- Parsley leaves to garnish (optional)
Shuck the corn and cut the kernals from it. Put margarine in large skillet or broad saucepan over medium heat. When it melts and begins to foam, add the corn and cook, stirring, for a minute or two. Add 1 1/2 cups of the coconut milk and bring to a gentle simmer; add good pinch of salt, some pepper, and a pinch of cayenne if you like. Simmer for about 10 minutes, or until the corn is tender.
Taste and add a little sugar if you like. Continue to cook until the mixture is thick, another few minutes, adding a little more coconut milk if necessary. If you’d like it thicker, combine with a tablespoon of cold water and stir it into the corn the mixture will thicken almost immediately. Taste and adjust seasoning, garnish, and serve.
Variations: Add 1/2 cup sautéed onion and/or a teaspoon of minced fresh chile.
Serves 4