Crock Pot Corn On The Cob With Coconut Milk Recipes

SLOW COOKER COCONUT AND HONEY CORN ON THE COB

Slow Cooker Coconut and Honey Corn on the Cob image

So good. The coconut and honey mixture brings out the sweetness of the corn

Provided by barbara lentz @blentz8

Number Of Ingredients 5

Ingredients

4 - ears of corn shucked
1 can(s) coconut milk
4 tablespoon(s) honey
2 stick(s) butter cut into chunks
1 tablespoon(s) salt

Steps:

Place the corn in a large slow cooker. Arrange so they fit well break in half in needed. Mix the coconut milk and honey together. Pour over the corn. Sprinkle the salt over the corn. Add the chunks of butter over the corn. Cover and cook on high for three hours
To serve roll in the mixture and add more salt if desired

SLOW-COOKED CORN ON THE COB

Slow-Cooked Corn on the Cob image

I like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. -Teresa Flowers, Sacramento, California

Provided by Taste of Home

Categories Side Dishes

Time 2h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 medium ears sweet corn, cut into 2-inch pieces
1 can (15 ounces) coconut milk
1 medium onion, chopped
1/4 cup butter, cubed
6 fresh thyme sprigs
2 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh cilantro leaves, chopped
2 green onions, sliced

Steps:

In a 5- or 6-qt. slow cooker, combine first 9 ingredients. Cook, covered, on high 2-3 hours or until tender. Serve with cilantro and green onions.

Nutrition Facts : Calories 161 calories, Fat 9g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 118mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

CORN ON THE COB COOKED IN COCONUT MILK

Corn on the Cob Cooked in Coconut Milk image

A really simple side dish which originates from the Caribbean. My Guyanese husband introduced it to me whilst we were visiting Guyana and this is my adaptation of it. It has become a firm favourite. It's a good recipe to experiment with, changing quantities and types of herbs and spices. Low fat coconut milk can be subsituted for the full fat.

Provided by Ambrosia 2009

Categories South American

Time 15m

Yield 4 cobs, 4 serving(s)

Number Of Ingredients 6

Ingredients

4 plump fresh ears of corn
1 teaspoon finely chopped thyme
1 teaspoon minced garlic
1/2 teaspoon dried red pepper flakes
1 (400 ml) can coconut milk
1 pinch salt (or to taste)

Steps:

Shuck the corn, wash, and chop off each end.
Add the herbs/spices to a saucepan with the coconut milk and simmer the corn gently in it for around 10 minutes until the sauce is thickened and the corn is tender. Spoon the sauce over the corn and serve speared onto corn forks or toothpicks, or prepare for messy fingers! Spoon up any leftover sauce.

Nutrition Facts : Calories 288.7, Fat 23, SaturatedFat 19.5, Sodium 67.4, Carbohydrate 22.2, Fiber 2.1, Sugar 6.4, Protein 5.4

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