½teaspoonred pepper flakesoptional, but recommended
Instructions
Add all the ingredients to a pan or skillet and mix well. Bring to a low boil over medium heat, stirring occasionally. Continue simmering for 8-10 minutes until reduced by about half.
Then transfer 1 cup of your corn mixture to a blender and process until smooth. Return the pureed corn to your pan and stir to combine. Serve warm.
Notes
For lower calories and fat, use light canned coconut milk instead of full fat, but note this will make the dish a little less rich.
To sweeten, I prefer maple syrup, but you may use other liquid sweeteners if preferred.
For coconut-free, use another plant-based milk, like cashew or soy milk. Again, note that this will make the dish less rich.
For soy-free, use another unsweetened non-dairy milk of your choice.
Leftovers will keep refrigerated for up to 3 days. Reheat them on the stovetop with a splash of milk or water to loosen them.