Coconut Skillet Corn
Rated 5.0 stars by 1 users
Category
Side
Cuisine
Modern American
Servings
4-6 servings
Prep Time
10 minutes
Cook Time
15 minutes
This Coconut Skillet Corn is one of the three sides for Chef Christian's Meatloaf and Three dish. THIS CORN. So simple. So delicious. You will keep scooping more and more onto your plate. Chef Christian shares his recipe for this sweet side that pairs perfectly with his Smoked Maple Bourbon Meatloaf.
Author: Chef Christian Gill
Ingredients
-
8 corn on the cob
-
1 can coconut milk
-
4 Tbsp unsalted butter
-
1 Tbsp sugar
-
2 tsp salt
-
2 tsp Spiceology Black Pepper
Directions
- With a very sharp knife, slice corn off the cob including any milk close to the cob and place in a medium mixing bowl. Set aside.
- Preheat a large skillet over medium heat and add butter.
- Brown butter, stir melted butter around making sure to move the dairy molecules and brown them, you are looking for a light nutty, toffee smell.
Immediately add corn to brown butter and sauté for 6-8 minutes.
- Add Coconut milk and stir to combine. Bring to a boil.
- Add sugar, salt, and pepper to the coconut corn and reduce heat to simmer. Coconut milk will begin to thicken and coat corn like creamed corn.
- Simmer for 5 minutes.
- Remove from heat and let rest for 5 minutes.
Stir when ready to serve. The corn should still be extremely hot. Devour!
