Coconut Creamed Corn

Updated November 19, 2025

Overview

  • Total Time: 35 minutes

  • Prep Time: 10 minutes

  • Cook Time: 25 minutes

  • Rating: 5/5 (18 ratings)

  • Comments: 3 comments (view)

Description

Coconut Creamed Corn reimagines the classic comfort dish with a vegan twist, balancing creamy richness and natural sweetness. By grating fresh corn kernels, their inherent milky juices release and thicken when combined with fragrant ginger and full-fat coconut milk, creating a velvety, porridge-like consistency. A hint of warm ginger elevates the corn’s sweetness, making this dish versatile enough for breakfast, lunch, or dinner.

Ingredients

  • 2 medium ears of fresh corn (kernels removed, cobs reserved for stock)

  • 1 tablespoon fresh ginger, finely grated

  • 1 (14 oz/400 ml) can full-fat coconut milk

  • 1 tablespoon neutral oil (e.g., olive oil)

  • ½ teaspoon sea salt (adjust to taste)

  • ¼ teaspoon freshly ground black pepper (optional)

Instructions

  1. Prep Corn: Grate the fresh corn kernels using a box grater (or a microplane) to extract their natural milky juices; collect the kernels and juices in a bowl. Reserve the corn cobs for future use (e.g., making vegetable stock).

  2. Sauté Ginger: Heat the neutral oil in a medium saucepan over medium heat. Add the grated ginger and sauté for 30 seconds until fragrant (avoid burning).

  3. Combine Ingredients: Add the grated corn (with juices) to the pan. Pour in the coconut milk, then stir to ensure all components are well-mixed. Season with salt and pepper.

  4. Simmer to Thicken: Bring the mixture to a gentle simmer over medium-low heat. Cook for 15–20 minutes, stirring occasionally, until the mixture thickens to a creamy, porridge-like consistency. The natural starch from the corn and coconut milk will emulsify to create body.

  5. Finish: Remove from heat and let cool slightly (optional) before serving. Adjust seasoning if needed.

Serving Suggestions

This versatile creamed corn shines in multiple meals:

  • Breakfast: Pair with scrambled eggs, a fried egg (jammy yolk preferred), or spread on toast.

  • Lunch: Serve as a side to pan-seared halloumi, or toss into a green salad with avocado, cherry tomatoes, and a squeeze of lime.

  • Dinner: Use as a base for coconut curry (e.g., add diced bell peppers and spinach) or as a creamy binder for stir-fried tofu.

This recipe emphasizes the natural sweetness of corn, enhanced by ginger’s warmth and coconut milk’s richness, perfect for those seeking a comforting, plant-based indulgence.