Coconut Cream Corn
Coconut Cream Corn By Heather Meyer Ingredients - 4 ears corn, shucked and cut from cobs (save cobs to make stock!) - 1 cup coconut milk - 1 teaspoon salt - 2
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 4 ears corn, shucked and cut from cobs (save cobs to make stock!)
- 1 cup coconut milk
- 1 teaspoon salt
- 2 Tablespoons cilantro, minced
- 2 limes, juiced
- 1/2 teaspoon chili flakes (optional, or minced jalapeno)
- Thai basil, mint, or shiso leaves, torn into small pieces
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