Tuesday, August 10, 2010

Caribbean Creamed Corn

I know for many corn is an allergen. Thank goodness I am not one of them and I can enjoy this wonderful food all year round. One of my earliest memories of corn other than on the cob was my mother's creamed corn. As an adult I still love the stuff and have put my own vegan spin on her wonderful side dish. I hope you enjoy it.

Caribbean Creamed Corn

2 cups frozen corn
1 cup coconut milk
2 scallion
1/2 teaspoon jerk seasoning
1/4 teaspoon salt
1 tablespoon lime juice
1/4 teaspoon black pepper

Combine all the ingredients but the lime juice in a saucepan and bring to a boil. Stir occasionally. Then simmer for 15 minutes. Add lime and serve as a side dish warm.

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