Sweet Corn Pudding with Peaches and Honey
Harvest time is in full swing! Sweet corn, peaches and many wonderful fruits and vegetables are available at your local Farmer’s Market.
- 4 ears organic corn, husks and silk removed
- 2 teaspoons coconut oil
- 1/2 cup filtered water
- 3/4 cup plain coconut milk yogurt or other nondairy yogurt
- 3 tablespoons honey
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 2 medium peaches, pitted and chopped
Cut the corn kernels off the cobs and put the kernels in a medium saucepan. Using a metal spoon, scrape any pulp left on the cobs into the saucepan. Add the oil and cook over medium-low heat for 4 minutes.
Add the water, raise the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer until the kernels are soft, about 17 minutes.
Add the yogurt, honey, nutmeg, cinnamon, and salt. Simmer, stirring frequently, until the mixture thickens, about 10 minutes. Stir in the peaches and cook for 2 more minutes. Serve warm