Spicy Pepper-Corn and Coconut Milk
vegtable oil spray
2 chopped green onions
1 seeded and chopped fresh chili or1 tablespoon red pepper flakes
1 minced garlic clove
1/4 fresh chopped tomato
1/4 cup green or red bell pepper (optional)
1 1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 1/2 cup frozen or canned corn (or 3 ears fresh corn cut from cob)
1/2 cup canned unsweetened coconut milk
1. Heat a medium-sized pot and spray with oil and add a small amount of water. Saute green onions, chili, and garlic until onions are soft, roughly 3 minutes
2. Add tomatoes, bell pepper, and black pepper. Cook, stirring until veggies are soft and most of liquid is absorbed, roughly 5 minutes. You can add small amounts of water to prevent sticking to pan, or a light vegetable oil for a richer flavor
3. Add thyme, corn, and coconut milk. Lower heat to simmer and cook uncovered for 10 minutes or until desired thickness. Eat while hot!
*I really reduced the amount of pepper the original recipe called for and I thought it was still spicy! The original called for 2 teaspoon black pepper and 1 tablespoon of red pepper flakes rather than the smaller amount.
Source of recipe: This is a slight modification of a recipe from "Vegan Meals for One or Two" by Chef Nancy Berkoff