Ingredients
Scale
- 8 Corn on the cob
- 1 can Coconut Milk
- 4 Tbsp Unsalted Butter
- 1 Tbsp Sugar
- 2 tsp Salt
- 2 tsp Spiceology Black Pepper
Instructions
- 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