2 cups corn kernels
1 can (15 ounces) coconut milk
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Handful flat-leaf parsley, chopped
1/4 teaspoon red pepper flakes
1 tablespoon chopped scallions
Combine corn and coconut milk in a saucepan over medium heat, and bring to a simmer. Season with salt and pepper. Cook until coconut milk has evaporated a bit and thickened, about 15 minutes.
Once the mixture has reached the desired consistency, mix in parsley, red pepper flakes, and scallions.
Recipe adapted from greatist.com