|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 22g||111%|
|Total Carbohydrate 64g||23%|
|Dietary Fiber 8g||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Using coconut milk instead of making a cream sauce makes quick and easy work of homemade creamed corn. Ditch the can of creamed corn and grab the can of coconut milk!
Note: Tempting as it may be to use "light" coconut milk, know that the chances of it curdling on you increase exponentially.
Put the coconut milk in a medium saucepan over low heat. As it heats, peel the garlic and cut the lemongrass stalk into 3-inch pieces, crush everything lightly and add it to the coconut milk. Cut the chile into thick rings; peel and mince or grate the ginger and add them, too. Increase heat to maintain a gently simmer until flavors meld, 20 to 30 minutes.
Fish out and discard the garlic clove and pieces of lemongrass and chile from the coconut milk.
Add corn and stir to combine. Cook, stirring now and again, until corn is cooked to taste, 5 to 10 minutes, depending on how you like your corn.
Meanwhile, mince the chives, if using.
Add salt to taste and garnish with chives, if you like.