Coconut Creamed Corn

Coconut Creamed Corn. Photo © Molly Watson
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 4 servings
Ratings

Using coconut milk instead of making a cream sauce makes quick and easy work of homemade creamed corn. Ditch the can of creamed corn and grab the can of coconut milk!

Note: Tempting as it may be to use "light" coconut milk, know that the chances of it curdling on you increase exponentially.

What You'll Need

  • 1 can (14.5 ounces) coconut milk
  • 1 clove garlic
  • 1 stalk lemongrass
  • 1 jalapeno chile
  • 1-inch piece of ginger
  • 4 ears sweet corn
  • Dash sea salt to taste

How to Make It

  1. Put the coconut milk in a medium saucepan over low heat. As it heats, peel the garlic and cut the lemongrass stalk into 3-inch pieces, crush everything lightly and add it to the coconut milk. Cut the chile into thick rings; peel and mince or grate the ginger and add them, too. Increase heat to maintain a gently simmer until flavors meld, 20 to 30 minutes.
  2. Meanwhile, shuck the corn, cut off the kernels into a large bowl, and then use a large hole grater to grate the remaining juice and kernel from the cob.
  1. Fish out and discard the garlic clove and pieces of lemongrass and chile from the coconut milk.
  2. Add corn and stir to combine. Cook, stirring now and again, until corn is cooked to taste, 5 to 10 minutes, depending on how you like your corn.
  3. Meanwhile, mince the chives, if using.
  4. Add salt to taste and garnish with chives, if you like.