1. Over medium heat, in a 3-quart sauce pan, bring to a low boil the coconut milk, thyme, garlic, salt and pepper. Add corn and cover. Cook for 7-9 minutes until corn is tender.
2. Remove corn from coconut milk and sprinkle with lime zest and crushed red pepper. Serve.
1. A dry kitchen towel rubbed on the surface of the corn will quickly remove any silk strands.
2. Leftover corn? Remove the kernels from the cob and toss on your next salad for a delightful crunch.
Total Fat 11g
Saturated Fat 9g
Polyunsaturated fat 0.50g
Monounsaturated fat 1g
Total Carbohydrate 16g
Dietary Fiber 0.20g