Recipe of Favorite Creamed Sweet Corn with Spinach and Coconut Milk

Hey everyone, it is Louise, welcome to my recipe page. Today, we're going to prepare a special dish, Simple Way to Make Ultimate Creamed Sweet Corn with Spinach and Coconut Milk. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Creamed Sweet Corn with Spinach and Coconut Milk, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamed Sweet Corn with Spinach and Coconut Milk delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Creamed Sweet Corn with Spinach and Coconut Milk is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Creamed Sweet Corn with Spinach and Coconut Milk using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Creamed Sweet Corn with Spinach and Coconut Milk:

1. 2 x 340 grams tins of sweetcorn
2. 3 tablespoons rapeseed oil
3. 1 small onion chopped
4. 1 tsp ground coriander
5. 1 tsp ground cumin
6. 1/2 tsp paprika
7. 40 grams coconut cream mixed with 90 ml hot water
8. Or 1/2 can of coconut milk
9. 100 grams washed spinach, chopped
10. a few coriander leaves

Instructions to make to make Creamed Sweet Corn with Spinach and Coconut Milk

1. Fry the onion with 2 tbs of the oil. When starting to brown add the last 1 tbs of oil then the ground coriander, cumin and paprika. Continue stirring for a few minutes until the spices are well absorbed.
2. Wash and drain the sweetcorn. Put into a food processor with either the coconut cream mixed with the water or the coconut milk from half a can. Pulse until puréed.
3. Add the creamed sweetcorn to the oil and spice mixture. Cook for a couple of minutes, stirring constantly. Add the chopped spinach leaves and continue to cook for a further 2 minutes. Turn off the heat and throw in a handful of coriander leaves.

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