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.