Description
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
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
Directions
- 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.
