Serves: 4 servings | Prep time: 10 minutes | Cooking time: 10 minutes
Ingredients
- 4 cups fresh corn kernels (from about 6 ears of corn)
- 2 tablespoons British Class coconut oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 can (13.5 oz) Cool Runnings Coconut Milk
- Salt and pepper to taste
- Chopped fresh cilantro, for garnish (optional)
Directions
1. In a large skillet or saucepan, heat the coconut oil over medium heat.
2. Add the diced onion and cook until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the fresh corn kernels to the skillet and cook, stirring occasionally, for about 5 minutes until they are tender.
5. Pour in the Cool Runnings Coconut Milk and stir to combine. Allow the mixture to simmer gently for another 5-7 minutes, until the flavors meld together and the sauce thickens slightly.
6. Season the coconut creamed corn with salt and pepper to taste.
Garnish with chopped fresh cilantro, if desired, before serving.