Ingredients
- 4 ears of corn, kernels cut from cob
- 1 cup Kara UHT Coconut Cream
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
Method
- Combine corn kernels, coconut milk and salt in a medium saucepan.
- Bring to a boil, then lower the heat to maintain an active simmer.
- Continue cooking and stirring occasionally, until most of the coconut cream has evaporated, 10 to 15 minutes.
- Stir in cilantro, lime juice and it is ready to be served