Aroma Thyme Bistro’s vegan twist on this classic recipe creates a dish that everyone can enjoy. With only three ingredients, this recipe may be simple, but it packs a flavorful punch.
Tip from the chef: “Because of its simplicity, the quality of the ingredients has to shine,” says Chef Marcus Guiliano, owner of Aroma Thyme Bistro. The coconut milk brings out the natural sweetness of the corn – so the fresher the ingredients, the better the dish will be!
2 cups frozen organic corn kernels
2 cups organic coconut milk
Sea salt, to taste
Simmer the corn and coconut milk in a covered pot for 10 minutes on low heat.
Add half the corn and coconut milk into a blender and pulse. It’s up to you how much you want to puree the mixture. This is where the corn releases the natural sweetness locked in the kernels. Add the salt to taste and serve.
If you want to spice things up a bit, Chef Guiliano recommends adding a touch of cumin or one cardamom pod or diced Vidalia onion.