Coconut Creamed Corn

Coconut creamed corn

The flavors of corn and coconut are deliciously compatible. This is a wonderful way to use fresh corn when it’s abundant, and the novelty of having it on the cob or roasted has worn off. The most time-consuming part of this, by which I mean all of 5 minutes or less, is stripping the corn kernels off the cob. Photos by Hannah Kaminsky of Bittersweet.

4 servings

  • 4 ears fresh corn
  • 3 scallions, white and green parts, sliced
  • 1 fresh hot chili pepper, seeded and minced (see Note)
  • 1 cup light coconut milk
  • 1/3 cup chopped fresh cilantro leaves, more or less to taste
  • 1/2 medium red bell pepper, finely diced
  • Salt and freshly round pepper to taste

Stand each ear of corn on its flat end and cut the kernels off the cob with a small, sharp knife.

Combine the corn kernels, white parts of the scallion, chili, and coconut milk in a skillet. Bring to a simmer over medium-high heat, then simmer gently for just a minute or two, until the corn kernels are tender-crisp.

Stir in the green parts of the scallion along with the cilantro and bell pepper. Remove from the heat and season with salt and pepper. Serve warm or at room temperature.

Note:
No fresh hot chili pepper on hand? Substitute dried hot red pepper flakes to taste. Or omit altogether; this is still delicious left completely mild.

coconut creamed corn recipe

image_pdfimage_print

Leave a Reply

Your email address will not be published. Required fields are marked *