Скачать или смотреть Coconut Creamed Sweetcorn

🌽 You need just four things to make your own vegan creamed corn. Fresh herbs. Juicy English sweetcorn. A can of coconut milk. And spices for seasoning.

🥥 Creamy and rich. And ready in less than 30 minutes. This summer side dish is a delicious way to eat freshly grown UK corn.

Coconut Creamed Sweetcorn
Serves 4

2 corn on the cobs
2 spring onions
2 garlic cloves
A thumb of ginger
1 chilli
A handful of coriander
200ml coconut milk

Pull the leaves and silks off the corn cobs. Slice a little off the bases so they sit upright on your chopping board. Run a knife down the cobs to slice off the sweetcorn kernels. Set aside.

Trim the roots and any ragged greens off the spring onions. Finely slice the spring onions. Peel and grate the garlic and ginger. Finely chop the chilli, scooping out the seeds and white pith if you prefer less heat. Finely chop the coriander stalks (keep the leaves for later).

Warm a pan over a medium-low heat. Add 1 tbsp oil and spring onions. Season with a pinch of salt. Cook and stir for 2 mins to soften the spring onions.

Add the garlic, ginger, chilli and coriander stalks. Stir in the sweetcorn. Pour in the coconut milk and bring to a bubble, then turn the heat down a little and pop a lid on the pan.

Simmer for 5-8 mins to cook the kernels so they're tender. Taste and adjust the seasoning. Serve garnished with the coriander leaves.

#AbelandCole #MyAbelandCole #Recipe #Recipes #Food #Foodie #SummerFood #SeasonalEating #Sweetcorn #Vegan #VeganRecipes