1 cup yellow corn kernels (150 g), frozen or canned (if frozen, thawed, if can, drained)
1 tablespoon all purpose flour
2 cups coconut milk (480 mL), in a carton, unsweetened
3 large eggs, beaten
¼ cup grated parmesan cheese (35 g)
1 cup shredded mozzarella cheese (100 g)
salt and pepper, to taste
fresh cilantro, for garnish, chopped
Nutrition Info
Calories 607
Fat 41g
Carbs 37g
Fiber 1g
Sugar 3g
Protein 24g
How to Make It
1. Step
In a 9-10 inch skillet, melt butter over medium heat. Add macaroni and corn. Sauté about 30 seconds. Stir in flour and coconut milk. Cook, stirring occasionally until macaroni are al dente or your desired doneness.
2. Step
Stir in eggs until eggs become fluffy. Then, stir in parmesan cheese and mozzarella cheese until well blended. Add salt and black pepper to taste.
3. Step
Cover with a lid, reduce heat to low and cook until the cheese melts.
4. Step
Turn off the heat, uncover and sprinkle cilantro or parsley over the top.
