Coconut Creamed Corn Recipes

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COCONUT-CREAMED CORN AND GRAINS



Coconut-Creamed Corn and Grains image

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.

Provided by Chris Morocco

Categories     Bon Appétit     Side     Lunch     Dinner     Corn     Grains     Quinoa     Coconut     Green Onion/Scallion     Chile Pepper     Summer     Vegetarian     Vegan     Dairy Free     Soy Free     Peanut Free     Quick & Easy     Healthy     Potluck

Yield 4 servings

Number Of Ingredients 12

2 Tbsp. extra-virgin olive oil
1 serrano chile or jalapeño, thinly sliced
1 (3") piece fresh ginger, peeled, cut into matchsticks
4 garlic cloves, thinly sliced
2 scallions, thinly sliced, plus more for serving
½ tsp. ground turmeric
4 ears of corn, shucked, kernels removed
1 cup cooked grains (such as freekeh, farro, or quinoa)
1 cup unsweetened coconut milk, plus more for serving
Kosher salt
4 Tbsp. store-bought crispy onions or shallots (such as Lars Own, French's, or Maesri)
Lime wedges (for serving)

Steps:

  • Heat oil in a large nonstick skillet over medium. Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, about 3 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 5 minutes.
  • Add grains to skillet and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1-2 Tbsp. water if needed to loosen, until flavors have come together, about 3 minutes.
  • Divide corn mixture between plates or shallow bowls and drizzle with more coconut milk. Top with crispy onions and more scallion. Serve with lime wedges for squeezing over.

COCONUT CREAMED CORN WITH GINGER



Coconut Creamed Corn With Ginger image

Provided by Betty Fussell

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

5 or 6 ears fresh sweet corn (to make 3 to 4 cups kernels)
1 teaspoon vegetable oil
1/2 teaspoon cumin seeds
1/3 cup minced onion
2 tablespoons grated fresh ginger
2 cups unsweetened coconut milk
Salt and freshly ground black pepper
Cayenne pepper
1/4 cup finely chopped fresh coriander leaves

Steps:

  • Husk the corn and remove the silk. Stand each ear upright in a shallow bowl, and cut the kernels off with a sharp knife. With the back of the knife, scrape the cob down to press out the milk. Set aside.
  • Rub the bottom of a saute pan with the oil, and place over medium heat. Add the cumin and onion, and saute until the onion is translucent, 2 to 3 minutes. Add corn kernels with their milk, the ginger and the coconut milk. Season to taste with salt, pepper and cayenne. Heat until simmering; add coriander, and mix well. Serve hot or warm.

COCONUT CREAMED CORN



Coconut Creamed Corn image

From EatingWell: July/August 2008. Creamed corn goes tropical with coconut milk, cilantro and lime juice. We love this with the kick of crushed red pepper, but it's great without it if you don't enjoy spicy food. Try it with garlic-rubbed grilled flank steak and a vinegary Asian slaw.

Provided by KerfuffleUponWincle

Categories     Lime

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 ears corn (freshly cut kernels from cob)
1 cup light coconut milk
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
1 -1 1/2 tablespoon lime juice (depending on sweetness of corn)
1/4 teaspoon crushed red pepper flakes (optional)

Steps:

  • Combine corn kernels, coconut milk and salt in a medium saucepan.
  • Bring to a boil, then adjust the heat to maintain an active simmer.
  • Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes.
  • Stir in cilantro, lime juice and crushed red pepper, if using.

COCONUT CREAMED CORN



Coconut Creamed Corn image

Creamed corn gets a twist from coconut milk and cilantro.

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 8

2 tablespoons vegetable oil
1 pound thawed frozen corn kernels
3 scallions (white and green parts), sliced
1/4 teaspoon crushed red pepper flakes
Kosher salt
1/2 cup coconut milk
1/2 cup fresh cilantro leaves, plus more, for serving
1 tablespoon cider vinegar

Steps:

  • Heat the oil in a large skillet over medium heat. Add the corn, scallions, red pepper flakes and 1/2 teaspoon salt and cook until softened, about 5 minutes. Add the coconut milk and 1/2 cup water and simmer until thickened, about 5 minutes. Remove from the heat and stir in the cilantro and vinegar. Transfer to a serving bowl and sprinkle with cilantro.

ONE-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN



One-Pan Chicken Thighs With Coconut Creamed Corn image

If it's possible to upstage crispy-skinned chicken thighs, the coconut creamed corn in this dish comes close. The sweetness of caramelized corn and coconut milk is balanced by the brightness of the ginger, chile, scallions and lime. As the corn simmers, the browned chicken thighs finish cooking right on top, so the flavors meld and deepen. It's a complete summery meal in one skillet, although you can make it anytime. Just use frozen corn. Garnish it with cilantro, chives, fried shallots or coconut flakes, and serve it with a green side. If you feel like it, you could use shrimp instead of chicken. (Use this recipe as a guide.)

Provided by Ali Slagle

Categories     dinner, weekday, poultry, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 pounds bone-in, skin-on chicken thighs (4 to 6 pieces)
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
5 cups fresh or frozen corn kernels (from about 7 ears)
3 scallions, thinly sliced, white and green parts separated
1 (2-inch) piece fresh ginger, peeled and finely grated or chopped
3 garlic cloves, peeled and finely grated or chopped
1 serrano chile or chipotle in adobo, finely chopped, or 1/2 teaspoon red-pepper flakes
1 (15-ounce) can full-fat coconut milk
1 lime, cut into wedges

Steps:

  • Pat the chicken dry, and season with salt and pepper. Drizzle the olive oil in a large (12-inch) skillet. Add the thighs, skin-side down, and set over medium heat. (It's OK if they're slightly squeezed in the skillet; as the fat renders, they'll shrink.) Cook, undisturbed, until the skin is deep golden brown, and the thighs release easily from the pan, about 15 minutes. (If your stove is getting splattered with oil, cover the skillet.) Transfer the chicken, skin-side up, to a plate. Reserve the skillet and fat.
  • Increase the heat to high, add the corn, scallion whites, ginger, garlic and serrano. Season with salt and pepper and cook until the corn starts to brown in spots, 2 to 3 minutes, adding an extra minute or two if using frozen corn.
  • Reduce heat to medium, add the coconut milk, scrape up any browned bits from the pan and season with salt and pepper. Put the chicken on top of the corn mixture, skin-side up. Simmer until the coconut milk is slightly thickened and the chicken is cooked through, 7 to 10 minutes. (If your corn has reduced too much before your chicken is done cooking, just add a few tablespoons of water or chicken stock.)
  • Serve with a squeeze of lime and reserved scallion greens on top.

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COCONUT-CREAMED CORN AND GRAINS RECIPE | BON APPéTIT
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2019-08-01 Preparation. Step 1. Cut kernels from corn; set aside. Step 2. Heat oil in a large nonstick skillet over medium until shimmering. Cook chile, ginger, …
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Estimated Reading Time 6 mins
  • Heat oil in a large nonstick skillet over medium until shimmering. Cook chile, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes. Add grains and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 Tbsp. water if needed to loosen, until flavors have melded, about 3 minutes.
  • Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.


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