Thai Creamed Corn With Fresh Basil Leaves
This Thai version of creamed corn is made with Thai basil, noted for its purple-tinged leaves and distinctive licorice or anise flavor. It can be found at Asian markets. (You can substitute regular basil but it won't have quite the same flavor).
Thai creamed corn goes very nicely with grilled chicken and a salad. If using corn fresh from the cob, plan on using about 8 ears. If using frozen corn, be sure to defrost first.
- 2 tablespoons butter or margarine
- 2 cups corn kernels, fresh or frozen
- 1/2 cup coconut milk
- 2 teaspoons brown sugar
- Salt and pepper, to taste
- up to 1/2 cup Thai basil leaves
Melt the butter or margarine in a saucepan on low heat. Add the corn. Cook briefly, then add the coconut milk and brown sugar.
Bring to a boil, stirring. Reduce the heat and simmer for 5 more minutes, stirring constantly. Season with salt and pepper. Stir in the basil and serve.
Yield: 4-6 Servings