Corn On The Cob Cooked In Coconut Milk Food

CROCK POT CORN ON THE COB WITH COCONUT MILK

Crock Pot Corn on the Cob with Coconut Milk image

If you're looking for a delicious corn recipe, give this one a try. Slow cooking, with coconut milk and butter creates a mouthwatering side dish that might become one of your favorite sides. And, it's the easiest way to cook corn.

Provided by Julie Pollitt

Categories Recipes

Time 3h5m

Number Of Ingredients 6

Ingredients

6 - 8 ears of corn
13.5 ounce can of coconut milk
1 stick butter (diced into tablespoons)
1/2 teaspoon salt
1/2 teaspoon pepper
water

Steps:

Shuck corn, clean it off, and place the ears into the Crock Pot.
Add the coconut milk, butter, salt, and pepper.
Add enough water to cover the corn.
Cook on low for four hours, or high for two to three hours.

Nutrition Facts : Calories 272 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 23 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 ear, Sodium 231 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CORN ON THE COB COOKED IN COCONUT MILK

Corn on the Cob Cooked in Coconut Milk image

A really simple side dish which originates from the Caribbean. My Guyanese husband introduced it to me whilst we were visiting Guyana and this is my adaptation of it. It has become a firm favourite. It's a good recipe to experiment with, changing quantities and types of herbs and spices. Low fat coconut milk can be subsituted for the full fat.

Provided by Ambrosia 2009

Categories South American

Time 15m

Yield 4 cobs, 4 serving(s)

Number Of Ingredients 6

Ingredients

4 plump fresh ears of corn
1 teaspoon finely chopped thyme
1 teaspoon minced garlic
1/2 teaspoon dried red pepper flakes
1 (400 ml) can coconut milk
1 pinch salt (or to taste)

Steps:

Shuck the corn, wash, and chop off each end.
Add the herbs/spices to a saucepan with the coconut milk and simmer the corn gently in it for around 10 minutes until the sauce is thickened and the corn is tender. Spoon the sauce over the corn and serve speared onto corn forks or toothpicks, or prepare for messy fingers! Spoon up any leftover sauce.

Nutrition Facts : Calories 288.7, Fat 23, SaturatedFat 19.5, Sodium 67.4, Carbohydrate 22.2, Fiber 2.1, Sugar 6.4, Protein 5.4

CORN ON THE COB WITH COCONUT AND LIME

Corn on the Cob With Coconut and Lime image

Anyone avoiding dairy might notice that corn on the cob served at cookouts usually comes slathered with butter. This vegan alternative uses coconut oil to add richness, lime juice for a little acid, and finely chopped, toasted coconut chips for added texture. Mixing half of the chips into the oil helps them stick to the cob, which is smart because you'll want them in every bite. If you can't find coconut chips, toasted unsweetened coconut flakes will add a nutty flavor, but you won't get the delightful crunch.

Provided by Emily Fleischaker

Categories vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 ears fresh corn, shucked
1 lime
4 tablespoons coconut oil
1/2 cup toasted unsweetened large coconut chips, finely chopped (or 3 tablespoons toasted unsweetened coconut flakes)
Kosher salt

Steps:

Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)
Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the coconut oil and half the chopped coconut chips into the lime juice.
Slather hot corn with coconut oil mixture and season with salt. Sprinkle with lime zest and remaining coconut chips. Serve with lime wedges alongside for squeezing.

SLOW-COOKED CORN ON THE COB

Slow-Cooked Corn on the Cob image

I like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. -Teresa Flowers, Sacramento, California

Provided by Taste of Home

Categories Side Dishes

Time 2h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 medium ears sweet corn, cut into 2-inch pieces
1 can (15 ounces) coconut milk
1 medium onion, chopped
1/4 cup butter, cubed
6 fresh thyme sprigs
2 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh cilantro leaves, chopped
2 green onions, sliced

Steps:

In a 5- or 6-qt. slow cooker, combine first 9 ingredients. Cook, covered, on high 2-3 hours or until tender. Serve with cilantro and green onions.

Nutrition Facts : Calories 161 calories, Fat 9g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 118mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

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Corn On The Cob Cooked In Coconut Milk Food

CROCK POT CORN ON THE COB WITH COCONUT MILK

If you're looking for a delicious corn recipe, give this one a try. Slow cooking, with coconut milk and butter creates a mouthwatering side dish that might become one of your favorite sides. And, it's the easiest way to cook corn.

CORN ON THE COB COOKED IN COCONUT MILK

CORN ON THE COB WITH COCONUT AND LIME

SLOW-COOKED CORN ON THE COB

I like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. -Teresa Flowers, Sacramento, California

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