Creamed Corn with Grilled Vegetables
Creamed corn with grilled vegetables is a deliciously comforting breakfast dish, served with shaved parmesan and chives on toast.
Servings: 4 people
Ingredients
- 3 cobs corn, kernels removed
- 1/2 brown onion, peeled and chopped
- 2 tbsp blanched or slivered almonds substitute with raw cashews or hazelnuts
- 200 mL coconut milk or 100mL coconut cream & 100mL water
- 2 tbsp olive oil
- sea salt and cracked black pepper
- to garnish: shaved parmesan, chopped chives
Instructions
- Heat the olive oil in a frypan, and sauté the corn and the onion with the salt for a few minutes until the onion is soft.
- Stir in the almonds and coconut milk, cover and cook over a medium heat, for 5 minutes.
- Remove from heat and allow to cool. Blend to desired consistency. Add a little extra coconut milk if it is too thick.
- Keep the creamed corn warm in a saucepan on the stove until you're ready to serve.
Notes
Creamed corn can be made in advance, and refrigerated until you're ready to use it. It will keep in the fridge for up to three days. Save the corn cobs to cook in a chicken or vegetable stock.