Creamed Coconut Corn
One of my favorite things to do when I travel is to scope out the local vegan cuisine. I was recently in Atlanta, leading workshops at the Southeast Yoga conference, and this city did not disappoint. I found a true gem in a place called Tassili’s Raw Reality. All of Tassili’s dishes were out of this world, bursting with unique and delicious flavors — raw, vegan soul food like I have never experienced.
One of the dishes (and there were many) that really caught my attention was a coconut creamed corn, so here’s my best guess at what might have been in it. Regardless of what she actually uses, this version is pretty darn delicious!
- 6 ears sweet corn
- 1 2/3 cup raw coconut milk (if you don’t need it to be raw, it can be canned)
- ¼ cup red bell pepper, chopped
- 1 bunch scallions, chopped (whiter parts only)
- 1 jalapeno pepper, diced
- ½ cup fresh chopped basil
- 1 tablespoon, fresh grated ginger
- ½ lemon or lime
- salt and pepper to taste
Whisk coconut milk, ginger, citrus of choice, salt and pepper in a large bowl until well mixed. Then, add the rest of the ingredients.
Cover and refrigerate overnight (or at least three hours) before serving. Enjoy!