Coconut-Ginger Corn on the Cob
Serves 6; sauce makes 3/4 cup
Time 30 min
Move over, butter! Coconut milk infused with ginger makes a uniquely flavorful sauce for sweet corn. You can use leftover sauce over steamed vegetables, cold noodles or sliced melon.
Special Diets:
Ingredients
- 1 (15.0-ounce) can light (reduced-fat) coconut milk
- 2 inch piece fresh ginger, thinly sliced
- 1 tablespoon lime juice
- 6 hot boiled sweet corn ears
- 1/4 cup chopped fresh cilantro
Method
Place coconut milk and ginger in a medium saucepan and bring to a simmer.
Lower heat and cook at a bare simmer until the milk is reduced by half, 25 to 30 minutes.
Strain milk into a cup and stir in lime juice.
Pour a few tablespoons of the mixture onto a plate and roll hot corn in it to coat.
Serve garnished with cilantro.
Leftover coconut sauce will keep refrigerated 3 to 4 days.
Nutritional Info:
Per serving: 100 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 15mg sodium, 20g carbohydrates (2g dietary fiber, 6g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (15.0-ounce) can light (reduced-fat) coconut milk
- 2 inch piece fresh ginger, thinly sliced
- 1 tablespoon lime juice
- 6 hot boiled sweet corn ears
- 1/4 cup chopped fresh cilantro