Thank you all for the sweet comments yesterday! I’m feeling a little better today and promise a post on my experience with acupuncture soon. Glad to know it interests you! However, of course the moment I write to the world that “I haven’t had a migraine since I started acupuncture”….I get a migraine. Duh. I should have knocked on wood or something first.
Shifting subjects to corn!
Did I mention it was only 39 cents per cob? That’s cheaper than an organic lemon! Man, if gas were as cheap as corn right now we’d all be set.
Can I get an Amen?
Despite not feeling 100% up to par, I rallied last night for girl’s night and made this corn (along with a lovely little dessert I’ll reveal later if you’re good) to share.
The secret ingredient?
I adore coconut milk (have you tried this soup yet? If not, you should!) because it lends such a velvety richness to dishes. It goes absolutely perfectly with the spiciness of this corn—creamy, spicy, delicious!
Did I mention this dish totally counts as a vegetable? There are green specks in there somewhere (jalapenos) along with red belll pepper and you could even get crazy with some cilantro if you’re feelin’ the groove.
Serve it alongside some barbecue this memorial day weekend—it’s a good decision.
Inspired by Veganomicon
6 ears fresh corn
1 red bell pepper, small diced
1 jalapeno pepper, seeded and minced
1 T butter*
1 cup light coconut milk
2 T cornstarch
1/2 tsp salt
1/4 tsp pepper
2 T pure maple syrup
Preheat oven to 350 degrees.
Cut the kernels off the cob and place in a large bowl along with the diced red pepper and jalapeno.
Melt butter in a large cast iron skillet over medium high heat and once melted, add veggies. Saute for about six minutes, or until tender.
While veggies are cooking, mix together the light coconut milk with the cornstarch—stir well and set aside.
Transfer half of the corn mixture into a blender, food processor or Vita-Mix and add coconut milk mixture. Blend for only about five seconds, until pureed but still slightly chunky. Pour back into skillet with the rest of the corn.
Add maple syrup, salt and pepper to the mixture and stir well. Transfer to the oven and bake for 40 minutes.
* You could make this recipe vegan by substituting butter for olive or canola oil. I just prefer the taste of butter with corn!