Creamed corn withfried sage

By foodiva

Ingredients

• 1 1/2 pounds organic sweet corn, frozen
• 1 cup light coconut milk
• 1/4 cup sweet onion, diced
• 1 tablespoon coconut oil
• 1 tablespoon ground flax seed
• 2 cloves garlic, minced
• 2 tablespoons maple syrup
• 1/2 teaspoon sea salt, adjust to taste
• freshly ground black pepper, adjust to taste
• FRIED SAGE
• 10-12 sage leaves
• 1/4 cup olive oil
• Sprinkled coarse sea salt

Details

Servings 6
Preparation time 20mins
Cooking time 30mins
Adapted from nutritionstripped.com

Preparation

Step 1

Instructions
CREAMED CORN: In a medium hot skillet, saute sweet onion and garlic in coconut oil until translucent. Add sweet corn and cook on medium heat for 8-10 minutes or until the corn starts to caramelize with the onions and garlic- add coconut milk here. Add remaining seasonings and adjust to taste. Transfer ½ of the corn into a food processor and puree. Pour this pureed mixture into the leftover whole corn kernels. Set aside.
SAGE: Add sage leaves (from stem) In a small skillet over medium-high heat olive oil until hot, add sage leaves (removed from stem) and fry 5-6 at a time until crisp (about 4 seconds). Place on a paper towel to absorb excess oil and sprinkle with sea salt. Repeat.
SERVE: Serve the creamed corn as a side dish and top with the fried sage leaf to garnish. Enjoy immediately, if you have leftovers store in a container.

Instructions