Coconut Creamed Corn
4 ears of corn, kernels cut from cob
1 cup lite coconut milk
1/2 teaspoon salt
2 tablespoons chopped cilantro
2 teaspoons lime juice
1/4 teaspoon crushed red pepper
Combine corn kernels, coconut milk and salt in a medium saucepan.
Bring to a boil and then reduce heat so that corn cooks at a simmer.
Cook until most of coconut milk has evaporated, stirring occasionally, about 12-14 minutes.
Remove from heat and stir in cilantro, lime juice, and crushed red pepper.