Time: 15 min.
Complexity: easily
Servings: 6

With coconut milk and cilantro, creamed corn acquires a unique Asian flavor and is vegetarian-friendly. Serve it as a side dish or a holiday appetizer that everyone, including vegans, will love.

Ingredients:

• 2 tablespoons of vegetable oil
• 450 g frozen corn kernels, thawed
• 3 green onions, thinly sliced
• 1/4 tsp crushed red pepper flakes
• 0.5 cup coconut milk
• 0.5 cup fresh cilantro leaves, plus extra for serving
• 1 tbsp. apple cider vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn, coconut milk, green onions, cilantro, red pepper flakes, apple cider vinegar

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Preparation:

Step 1
• Heat vegetable oil in a large skillet over medium heat. Add corn, green onions, red pepper flakes, and 1/2 teaspoon salt and cook until corn is tender, about 5 minutes.
Step 2
• Add coconut milk and 0.5 cups water and simmer until the liquid thickens, about 5 minutes. Remove from heat and stir in the cilantro and vinegar. Transfer to a serving bowl and garnish with cilantro.

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