The creaminess in creamed corn is usually achieved by using butter and dairy cream. But this recipe uses coconut oil and coconut milk. And it tastes delicious! Give it a try!
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 (15oz) can coconut milk
- 3 tablespoons gluten-free brown rice flour
- 2 (15oz) canned corn kernels or 4 ears* of organic corn kernels
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar, unfiltered
- 1 tablespoon lemon juice
- 1/2 teaspoon Himalayan salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 4 scallions, white and light green parts only, minced
- 4 basil leaves, chiffonade (cut into thin strips) to garnish (optional)
- On medium-low heat, melt the oil in a large pan.
- Add the garlic. Stir frequently for 1 minutes or until aromatic. Don’t overcook.
- Add the coconut milk and flour. Simmer and stir constantly for 5 minutes or until free of lumps.
- Add the corn and simmer for 8 minutes or until tender.
- Remove from heat, mix in the scallions, vinegar, lemon juice, salt, pepper, and nutritional yeast.
- Transfer to a serving bowl, garnish with basil if using and serve hot.
Makes about 4 servings
*A cob is the central core of an ear of corn. A good way to remove corn kernels from a cob is to remove the husk but leave the stem, cut the tip off the cob to create a flat end, and rest the flat end on a large tray and hold the stem so that the cob is vertical. Then using a chef’s knife, carefully slice down one side of the cob to remove some of the kernels, then rotate the cob and repeat until all the kernels have collected on the tray. 2 ears of corn measuring 7 inches will give you 1.5 cups of kernels, which is roughly equal to 1 (15oz) can.