Coconut Creamed Corn

Creamed corn is an old-fashioned favorite made with cream and butter. Coconut milk makes this vegetarian with savory, sweet, and spicy elements. It's best to make this when fresh corn is in season. It may just become a family favorite as it has in our household!

6 servings

INGREDIENTS:

4 to 5 ears fresh corn on the cob (to make 3 cups kernels)

1 tablespoon extra virgin olive oil

½ teaspoon cumin seeds

⅓ cup red onion, small dice

½ cup sweet red pepper, small dice

1 serrano pepper, seeded, minced

3 scallions, white and green parts, separated, minced

2 tablespoons fresh ginger, finely grated

1 teaspoon garlic, finely grated

1 can (13.5 oz) coconut milk

1 lime, cut into 6 wedges

DIRECTIONS:

Husk the corn. Over a bowl, stand up each ear of corn and slice off the kernels. Scrape the cobs to remove the milk with the back of a spoon.

Heat a sauté pan over medium-high heat. Add the olive oil. Add the cumin, onion, red pepper, serrano pepper, and the white part of the scallions when the oil shimmers. Sauté until onions soften, then add ginger, garlic, corn kernels with the corn milk, and coconut milk (thick and watery parts). Bring to a simmer and cook until heated through and the corn is coated with the coconut milk. Taste, Think, Transform with salt and pepper. Serve with a wedge of lime and topped with scallion greens.

It can be made a day ahead and reheated.

Coconut Creamed Corn

Coconut Creamed Corn
Yield: 6 servings
Author:
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Creamed corn is an old-fashioned favorite made with cream and butter. Coconut milk makes this vegetarian with savory, sweet, and spicy elements. It's best to make this when fresh corn is in season. It may just become a family favorite as it has in our household!

Ingredients

  • 4 to 5 ears fresh corn on the cob (to make 3 cups kernels)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon cumin seeds
  • ⅓ cup red onion, small dice
  • ½ cup sweet red pepper, small dice
  • 1 serrano pepper, seeded, minced
  • 3 scallions, white and green parts, separated, minced
  • 2 tablespoons fresh ginger, finely grated
  • 1 teaspoon garlic, finely grated
  • 1 can (13.5 oz) coconut milk
  • 1 lime, cut into 6 wedges

Instructions

  1. Husk the corn. Over a bowl, stand up each ear of corn and slice off the kernels. Scrape the cobs to remove the milk with the back of a spoon.
  2. Heat a sauté pan over medium-high heat. Add the olive oil. Add the cumin, onion, red pepper, serrano pepper, and the white part of the scallions when the oil shimmers. Sauté until onions soften, then add ginger, garlic, corn kernels with the corn milk, and coconut milk (thick and watery parts). Bring to a simmer and cook until heated through and the corn is coated with the coconut milk. Taste, Think, Transform with salt and pepper. Serve with a wedge of lime and topped with scallion greens.
  3. It can be made a day ahead and reheated.

Nutrition Facts

Calories

239.75

Fat (grams)

18.84 g

Sat. Fat (grams)

14.53 g

Carbs (grams)

14.26 g

Fiber (grams)

3.14 g

Net carbs

12.48 g

Sugar (grams)

5.54 g

Protein (grams)

3.06 g

Sodium (milligrams)

18.03 mg

Cholesterol (grams)

0 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

corn, coconut
side dish, vegetarian
American
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Linda HierholzerSIDESComment