Coconut Creamed Corn
Calories 84 (9% from fat)
Fat 0.8 gram
Saturated Fat 0.3 gram
Trans Fat 0 gram
Cholesterol 1 mg.
Sodium 217 mg.
Carb. 19 gram
Fiber 1.8 gram
Sugar 4.6 gram
Sugar Alcohol 0 gram
Protein 2.8 gram
Ingredients
4 ears of corn, kernels cut from the cob
1/3 cup fat free half & half
2/3 cup coconut water
1 tsp. Splenda
1/4 tsp. salt
1 Tbsp. lime juice
1/2 tsp. corn starch
1/2 tsp. white wheat flour
Optional
2 Tbsp. fresh cilantro, chopped
1/4 tsp. crushed red pepper
1. For fresh corn on the cob, start by removing the husk (the leaves). Dust off as many of the left over silks as possible by hand. Use a brush to remove the rest.
2. Rinse off the cob, then stand it on its stem end in a bowl. Slice off the kernels with a thin-bladed knife.
3. Combine the corn kernels, half & half, coconut water, Splenda and salt in a medium saucepan. Bring it to a boil, then lower the heat just enough so it keeps at an active simmer. Keep stirring occasionally until much of the liquid has evaporated, about 15-20 minutes. Stir in the lime juice, corn starch and white wheat flour until it gets creamy.
4. Divide into four servings. Set out the cilantro and crushed red pepper so each person can stir them in if they choose.
Yield: 4 Servings
Heat each serving in microwave on high for 2-3 minutes, until thoroughly hot. Make sure to keep them partially covered to retain moisture.
