Thursday, July 22, 2010

Coconut Creamed Corn: A Sweet, Tangy, Spicy Side Dish for Summer


Fresh corn and coconut milk are a perfect pairing, especially when lime juice and chili pepper are added to the mix, as in this Coconut Creamed Corn from "Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World" by Donna Klein. Although the book calls for frozen corn, I used a few ears of fresh, local Kahuku corn which is very sweet and juicy. The result is lighter than a traditional creamed corn, with lots of flavor. It was the perfect side dish for a piece of fresh local fish, (in this case ono) cooked and topped with a little coconut butter (for extra coconut flavor) from Naked Cow Dairy on the North Shore of Oahu. Along with a simple salad of local lettuce, cherry tomatoes and cucumbers, it was a delicious and easy dinner.


Coconut Creamed Corn
"Supermarket Vegan" by Donna Klein
(Makes 4 Servings)

2 cups frozen yellow corn (unthawed)
1 cup light coconut milk
2 scallions, thinly sliced, white and green parts separated
1/4 tsp mild chili powder
1/4 tsp salt, or to taste
1/2 to 1 Tbsp fresh lime juice
freshly ground black pepper, to taste
pinch or more, crushed red pepper flakes (optional)

Combine the corn, coconut milk, white parts of the scallions, chili powder, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to between medium and medium-low and simmer briskly, stirring occasionally, until most of the coconut milk has evaporated, 12-15 minutes. Stir in the scallion greens, lime juice, black pepper, and red pepper flakes (if using). Serve warm.

Per Serving: Calories: 127, Protein: 5g, Total Fat: 4g, Sat Fat: 3g, Cholesterol: Omg, Carbohydrate: 21g, Dietary Fiber: 2g, Sodium: 165mg

Cook's Note: Klein says, "Caribbean jerk seasoning or Cajun spice can replace the chili powder, if desired."


Notes/Results: A great combination of sweet, tangy and spicy flavors--the corn doesn't get thick and creamy, just juicy and flavorful--so it makes it a nice lighter dish for summer. I used the 1/4 tsp of chili and also added 1/4 tsp of a Cajun spice mix so it had a nice little kick to it. A simple but tasty side dish that I would make again with either fresh or frozen corn.


I'm sending this Coconut Creamed Corn to my friend Reeni of Cinnamon Spice & Everything Nice for her monthly Side Dish Showdown event. Check out her blog after the end of the month for a round-up of all the different side dishes for July.

16 comments:

Joanne said...

Given how much I love Donna Klein's Tropical Vegan Kitchen, I definitely need to check out this cookbook. The coconut paired with the sweet corn must have been dreamy.

Lori said...

Coconut and corn? Oh wow, I never would have thought of that combo, but it sounds so good! Our corn from the garden has ended, but there is still plenty at the Farmer's Market. I have to try this!

Nithu Bala said...

Wow! love this..gonna try sometime soon..

Pam said...

This is a wonderful combination!!!

Kim said...

I'm loving this idea! Awhile back I stocked up on the light coconut milk. I think I have 8 cans-LOL! Just bought some fresh corn yesterday. Sounds like a great recipe to try!

Pierce said...

Brillant..I never thought of using coconut milk. I have added cream cheese when I cook it in the crockpot but cocnut milk...an exciting new thing for me to try!

K and S said...

sounds like a great combo! looks so bright and cheery too.

Priya (Yallapantula) Mitharwal said...

Love the corn recipe.

Andreas said...

Nice recipe.

Is coconut butter made from ordinary butter with some coconut mixed in, like in herb butter, or is it something else?

Debinhawaii said...

Joanne--I have several of her books including TVK and really like them all.

Lori & Nithu--I hope you like it!

Pam--Thanks! ;-)

Kim--I always have at least several cans in the cupboard ready to go too! ;-)

Pierce--mmm...cream cheese sounds decadent!

Kat--mahalo!

Priya--thanks!

Andreas--yes, the butter is like a compound butter featuring their locally produced butter with toasted coconut in it. It's really delicious with fish and veggies. ;-)

Cinnamon-Girl said...

I know firsthand this is completely delicious! I recently marinated corn ears overnight in coconut milk. It was a great flavor combo. This will make a great addition to the Showdown - thanks Deb!

The Diva on a Diet said...

That's it, Deb, you've got me drooling! What an inventive and wonderful combination. I love creamed corn - but only the homemade variety - and this is beautiful twist on a classic. Yum!

Libby said...

Thank you for this. I'm always looking for good alternatives to traditionally dairy dishes, and this one looks wonderful.

Heatherfeather said...

Deb this looks great! I love coconut in just about any dish. The entire meal looked lovely.

Torviewtoronto said...

Lovely dish

Grumpy and HoneyB said...

Looks awesome and the recipe appeals to me very much!