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:
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
Serving Size
Calories
100
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.