Coconut Creamed Corn

The first batches of fresh corn on the cob hit grocery stores around the end of April in central Georgia.  For me, that initial corn sighting signals the end of cold weather and the beginning of summer.🌽🌞  I'm fairly certain that the corn is brought in from Florida because Georgia corn isn't ready yet but that doesn't stop me from buying it.  I love corn on the cob almost as much as the neighborhood donkey who gets all of my empty cobs.😂 🫏 

I'm convinced that the way that a person eats their corn on the cob says a lot about their personality.  Whether you eat your corn like your typing on a typewriter, a in circles around the cob, in random bites or by slicing it off the cob - the way in which you eat a cob of corn reveals some truth about you. 
Here's my unscientific theory:
Left to right eaters (typewriter-style) are orderly and methodical  
Rotary (concentric circles) eaters are artistic and creative
Random eaters are free spirited and
Clean slicers (with a knife) are the only people who really know how to properly enjoy their corn. 🤣

Some would argue that slicing corn with a knife should only be for young children or people with braces on their teeth.  Those people are wrong.😅   I recognize that it's an oxymoron but I prefer my corn on the cob - OFF the cob and eaten with a spoon.

Regardless of your corn eating corn style - I think you're going to want to try this recipe.  It's a lightened up version of the classic cream corn.  Oh and it has no cream so it's also dairy free.😉.  Maybe I should rename is Coconut Cream-less Corn.🤣    

Coconut Creamed Corn
​9 ears of corn
14 ounce can lite coconut milk
1 1/4 teaspoons salt
1/4 teaspoon pepper
​1/8 teaspoon cayenne pepper

Cut kernels from corn cobs.

Combine corn, coconut milk and salt in saucepan.  Bring to boil.  

Reduce heat to medium and cook 20 minutes.  

Remove from heat.  Transfer 1 1/2 cups corn mixture to blender. 

Process until smooth.  Return pureed corn back to saucepan and bring to a simmer again. ​

Remove from heat, stir in pepper and cayenne.  Season with salt to taste.  

Caio!

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