Sweet Coconut-Ginger Creamed Corn
- 1 tablespoon coconut oil
- 1 small red onion, cut into 1 ⁄4-inch dice
- 1 ⁄2 teaspoon ground allspice
- Coarse sea salt
- 3 cups fresh sweet corn, from about 6 ears
- 1 tablespoon minced fresh ginger
- 1 cup coconut milk
- 1 teaspoon organic raw cane sugar
- Freshly ground white pepper
Instructions:
You can also make this dish to be used as a filling for Jamaican Veggie Patties.
- In a medium-size sauté pan over low heat, combine coconut oil, onion, allspice, and 1⁄ 8 teaspoon salt and sauté, stirring often, until caramelized, 10 to 12 minutes.
- Add the corn and the ginger, raise the heat to medium, and cook, stirring frequently, until soft, about 5 minutes.
- Reduce the heat to low, add the coconut milk and the sugar and simmer, stirring often, for 10 minutes.
- Season with salt and white pepper to taste.