Coconut Creamed Corn Recipe
Introduction
Coconut Creamed Corn is a luscious twist on a classic side dish, blending sweet corn with creamy coconut milk and a hint of lime. It’s a simple, flavorful recipe perfect for any meal.
Ingredients
- 4 ears corn, kernels cut from cob
- 1 cup “lite” coconut milk
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- ¼ teaspoon crushed red pepper (optional)
Instructions
- Step 1: Combine the corn kernels, coconut milk, and salt in a medium saucepan.
- Step 2: Bring the mixture to a boil, then reduce the heat to maintain an active simmer. Cook, stirring occasionally, until most of the coconut milk has evaporated, about 12 to 15 minutes.
- Step 3: Stir in the chopped cilantro, lime juice, and crushed red pepper if using. Serve warm.
Tips & Variations
- For easier preparation, you can use frozen corn kernels, just reduce simmer time slightly.
- Add a pinch of sugar if you prefer a sweeter creamed corn.
- For a richer flavor, substitute lite coconut milk with full-fat coconut milk.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned corn instead of fresh?
Yes, canned corn can be used; just drain it well before cooking. The texture will be slightly different but still delicious.
Is this recipe suitable for vegans?
Absolutely. This recipe is dairy-free and vegan-friendly as it uses coconut milk instead of dairy cream.
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Coconut Creamed Corn Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, flavorful side dish combining fresh corn kernels simmered in light coconut milk with bright notes of cilantro and lime, perfect for complementing a variety of meals.
Ingredients
Main Ingredients
- 4 ears corn, kernels cut from cob
- 1 cup “lite” coconut milk
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- ¼ teaspoon crushed red pepper (optional)
Instructions
- Prepare Corn Kernels: Remove the kernels from 4 ears of corn carefully using a sharp knife, ensuring you get all the kernels off without including too much of the cob.
- Cook with Coconut Milk: In a medium saucepan, combine the corn kernels, 1 cup of lite coconut milk, and ¼ teaspoon salt. Place over medium-high heat and bring the mixture to a boil.
- Simmer and Reduce: Once boiling, reduce the heat to maintain an active simmer. Cook, stirring occasionally, until most of the coconut milk has evaporated and the corn is tender, about 12 to 15 minutes.
- Add Fresh Flavors: Remove the saucepan from heat and stir in 2 tablespoons of chopped fresh cilantro, 1 tablespoon of lime juice, and optional ¼ teaspoon crushed red pepper for a bit of heat.
- Serve Warm: Give the creamed corn a final stir and serve warm as a delicious side dish to your favorite main courses.
Notes
- Use fresh corn for the best flavor; frozen can be used but adjust cooking time accordingly.
- Adjust crushed red pepper quantity to taste or omit for a milder dish.
- Lite coconut milk is recommended to keep the dish light but you can use regular coconut milk for a richer taste.
- Serve immediately for best texture, as cooling can thicken the creamed corn further.
- Can be reheated gently on the stovetop adding a splash more coconut milk if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: creamed corn, coconut creamed corn, vegetarian side dish, fresh corn recipe, coconut milk corn
