Cream Corn with Coconut Milk and Pan seared Black Wild Cod
Creamed corn made from scratch is so much better than anything you'll find in a can. This quick and easy creamed corn recipe cream with coconut milk will give that decadently creamy sauce.
Corn that is fresh off the cob has a creamy, succulent quality . paring my cream corn with Black Wild lemon pepper Cod . Can someone say irresistible. Black Wild Cod sometimes refered to as sablefish is moist and buttery on the inside even with a hearty crust on the outside. The texture and flavor is unparalleled. This simple dish is quick and easy for a weeknight dinner yet noble enough for guests.
Serves 4 Cook Time 30 minutes
6 ears corn, shucked (4 to 5 cups)
2 tablespoons butter
1/4 cup finely red and green bell pepper, and red onion
jalapeno pepper, finely chopped and deseed
3/8 teaspoon salt
1/8 teaspoon ground black pepper
1 cup coconut milk
1 teaspoon of DivienKuizine sugar spice
half afresh squeezed lime
Remove the corn kernels:
Set an ear of corn on a cutting board, and working from the thick to the narrow end, cut off 2 rows of kernels. Turn and cut off 2 or 3 more rows. Continue in this way until all the kernels are off all the cobs.
Cook the corn:
In a large skillet over medium heat, melt the butter. Add the peppers, jalapeno and onions and cook, stirring often, for 3 to 4 minutes, or until the corn is a little brown and pepper and onions are soften. Add coconut milk butter salt, pepper , DivineKuizine sugar spice and lime.
Cook, stirring often, for 5 minutes, or until the kernels are tender and the corn looks creamy and slightly thickened. Taste and add more salt and pepper, if you like.
Panseared Black Wild Cod( sablefish):
4 (6 ounce)
1 tablespoon olive oil
Salt and pepper, to taste
Heat 1 tablespoon olive oil over medium-high heat in a large, preferably non-stick, skillet. Season fish generously with salt and lemon pepper seasoning. bPan sear flesh side down for 1-2 minutes to get a nice crust , Flip over cook in the oven wit 2 tablesppin butter and leon slices at 425F for 10 - 15 minutes.
Plate the cream corn on plate top the corm with the lemon pepper cod fish.