Thai Coconut Corn Curry
Recipe by Danielle Omar with Food Confidence
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 tablespoon olive oil
2 tablespoons thai chili sauce
1/4 teaspoon salt
1 can (13.5 oz.) coconut milk
2 tablespoons lime juice
1 clove garlic, minced
2 teaspoons lemongrass
1. In medium saucepan, add corn, oil, chili sauce, and salt. Heat 5 minutes over medium.
2. Transfer to blender. Add coconut milk, lime juice, garlic and lemongrass. Blend until well combined.