For Vegetarians, vegetables are often the main dish. But they also shine as a vegetable side dish, salad, or in some cases, a great dessert. This page focuses on their role as a side dish, boosting the entree for a perfect meal. In many cases, these side dishes can be used as part of the entree, or might even be used as the entree with a salad.
More mellow than cut corn, we love this as a gravy on our vegetables or as a base to soups, and as a flavor bursting addition to our Veggie Pot Pie recipe. but it stands alone beautifully, too. Traditional creamed corn is good but has added butter, flour, sugar and salt. Coconut oil gives a buttery taste and texture to this dish. We use coconut milk for the health benefits, but you may use dairy milk, soy milk, or even rice milk according to your own preferences.
Try this healthier version that has great flavor!
4 cups corn kernels (fresh or frozen)
1 14 oz can coconut milk (or milk of your choice)
2 T coconut oil (or butter)
Salt and Pepper to taste
1- Heat oil in large skillet. Add corn and cook about 2 minutes.
2- Add coconut milk and continue cooking over medium heat, stirring gently, until mixture thickens.
3- If you prefer a thicker consistency, add a little corn starch mixed with cold water (about a teaspoon of cornstarch in 1/4 cup of cold water) and continue heating. Mixture should thicken quickly.
4- Season with salt and pepper to taste.