Corn w/ Coconut & Diced Green Chiles. Using coconut milk instead of making a cream sauce makes quick and easy work of homemade creamed corn. Ditch the can of creamed corn and grab the can of coconut milk! Note: Tempting as it may be to use "light" coconut milk, know that the chances of it curdling on you increase exponentially.
Altho healthier than other oils still we don't need that much oil. So I won't be making this again. A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of. You can cook Corn w/ Coconut & Diced Green Chiles using 8 ingredients and 2 steps. Here is how you cook it.
Ingredients of Corn w/ Coconut & Diced Green Chiles
- It's 1 lb of frozen corn.
- It's 1 can of coconut milk.
- You need 4 small of cans diced green chiles.
- You need 1 tsp of cayenne pepper.
- It's 2 tsp of ground coriander seed.
- Prepare 3/4 tsp of paprika.
- You need 1 pinch of sugar.
- Prepare 1 pinch of salt.
Coconut oil may also raise the good HDL cholesterol in your blood, which is linked to reduced heart disease risk. Air-popped and eaten plain, popcorn is a healthy whole grain food that is low in calories and high in fiber. How Do You Store Kettle Corn? Coconut Cornbread Pudding EveryDay with Rachael Ray.
Corn w/ Coconut & Diced Green Chiles step by step
- Marinate corn in coconut milk for 4 hours. Add to saute pan with green chiles. Season. Reduce until thickened..
- Variations; Cilantro, grilled pineapple, roasted bell peppers or garlic, shallots, onions, butter.
Shake the pot constantly as popcorn pops. Gluten free coconut flour is much lighter than nut flours. I took a basic coconut flour bread recipe and added a can baby corn. You could likely use my basic quick bread recipe as well. I thought about pureeing the corn first, but figured it would be better to have it chopped so there would be chunks of corn in the bread.