Corn Cream with Coconut Milk
A smooth and delicious plant-based version of corn cream, made with fresh corn kernels and coconut milk!
The Corn Cream with Coconut Milk is a very simple recipe that works perfectly as a side dish for serving with grilled fish and vegetables, or even with some fried chicken.
It also works as a base for different sauces or spreads.
Coconut milk can be replaced with other types of plant-based milk.
Place 1 corn cob on a cutting board, and run a knife along it to remove the kernels. Repeat it with the other corn cob
Transfer the corn kernels to a blender and add 1 cup of coconut milk
Blend on high speed until completely smooth
Transfer to a saucepan and cook over medium heat, stirring constantly until it thickens. Remove from the heat
The corn cream with coconut milk is ready
Yield 2 portions
Coconut Milk1 cup
Fine Mesh Sieve