8 ears of corn cut them to about 2 inches
1/2 cup water
7.8 oz coconut cream
1 tsp lemon pepper
1 tsp chili garlic sauce
1/4 tsp turmeric
3 tbsp erythritol or sugar
1 tbsp lemon juice salt to taste fresh coriander for garnish

Method: In a large pot add the corn and the water and let it cook with the lid on for about 7 minutes make sure and check till completely cooked. Add the coconut cream and stir really well, next start by adding all the ingredients, chili garlic sauce, erythritol or sugar, turmeric, lemon pepper, lime juice, salt, and at this time do a taste test to make sure the taste is according to you pallet. Lastly add the fresh coriander and make sure you stir everything really well and serve. This dish goes great with any barbecue dish.

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