Recipe: <!-- -->Coconut-Ginger Corn on the Cob<!-- -->
Move over, butter! Coconut milk infused with ginger makes a uniquely flavorful sauce for sweet corn. You can use leftover sauce over steamed vegetables, cold noodles or sliced melon.
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Stove
- Cup
- Spoon
- Measuring spoon
- Plate
- Refrigerator
Ingredients
- 1 can (15-ounce) light (reduced-fat) coconut milk
- 2 inch piece fresh ginger, thinly sliced
- 1 tablespoon lime juice
- 6 hot boiled sweet corn ears
- 1/4 cup chopped fresh cilantro
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