Coconut Creamed Corn

Coconut Creamed Corn
4 servings
The most time-consuming part of this, by which I mean all of 5 minutes or less,
is stripping the corn kernels off the cob.
This is a wonderful way to use fresh corn when it’s abundant,
and the novelty of having it on the cob or roasted has worn off.
4 ears fresh corn
3 scallions, white and green parts, sliced
1 fresh hot chile pepper, seeded and minced
1 cup light coconut milk
1/2 cup cilantro leaves, more or less to taste
1/2 medium red bell pepper, thinly sliced
Salt to taste
Stand each ear of corn on its flat end and cut the kernels off the cob with a small, sharp knife.
Combine the corn kernels, white parts of the scallion, chile, and coconut milk in a skillet. Bring to a simmer over medium-high heat, then simmer gently for just a minute or two, until the corn kernels are tender-crisp.
Stir in the green parts of the scallion along with the cilantro and bell pepper. Remove from the heat and season with salt. Serve hot or at room temperature.

Variations:
Don’t like hot chili pepper? Simply omit it. This is still delicious left completely mild.
If you do like it hot, but have no fresh chilis on hand, substitute dried hot red pepper flakes
to taste.