This is one of our favorite side dishes, so I wanted to find a way to still be able to enjoy it. The obvious answer is to just remove the cream and make Corn Maque Choux, but I really like what it adds to the dish. This version went over great with the boyfriend, who normally shudders at the dea of replacing cream in anything. Granted he does enjoy the taste of coconut, but it really gets lost amongst all the other flavors so shouldn't be an issue for anyone afraid the coconut will be overpowering.
Ingredients
2 Tbsp olive oil
4 c corn (about 6 ears or 16-20 oz frozen)
1/2 large yellow onion, diced
1 small red or green bell pepper, diced
1 clove garlic, minced
1 can culinary full fat coconut milk
1 Tbsp flour
1 tsp salt
1-2 Tbsp creole seasoning (depending on taste)*
Directions
Heat oil in skillet.
Add garlic, onion, and peppers. Season with salt and saute until onions are translucent.
Add corn and saute 1-2 minutes.
Sprinkle in flour and stir until no clumps.
Slowly stir in coconut milk, bring to boil, then reduce heat to a simmer.
Add creole seasoning and allow to simmer until thickened.
* I use Emeril's creole essence, but you can make your own mix or use a premade. My sister's fiance uses Tony Chachere's which he LOVES and puts on everything n_~
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