Name: Coconut Creamed Corn
Total time: 35 min
Ingredients: 9 ears corn , kernels cut from cobs (6¾ cups); 1 (14-ounce) can coconut milk; 1¼ teaspoons table salt; ¼ teaspoon pepper; ⅛ teaspoon cayenne pepper

Why This Recipe Works

Silky coconut milk is a fitting substitute for the traditional heavy cream in creamed corn, taking the standard American side into new territory. We simmered corn directly in coconut milk and salt to create a deeply seasoned, flavorful mixture. We then blended part of the cooked mixture to help thicken the overall dish and boost fresh corn flavor. A hint of pepper and cayenne stirred in at the end added complexity to the buttery sweetness of the dish. Serve as a side dish alongside grilled or fried meat or fish, or simply enjoy by the bowlful.

Before You Begin

We prefer to use fresh corn here; frozen kernels turn mushy rather than creamy when blended. Be sure to use unsweetened coconut milk, not sweetened coconut milk or coconut cream. We developed this recipe with Aroy-D Coconut Milk.

Instructions

Combine corn, coconut milk, and salt in large saucepan and bring to vigorous simmer over high heat (bubbles should be visible around edges of saucepan). Reduce heat to medium-low and cook, stirring occasionally, until corn is crisp-tender, about 20 minutes, adjusting heat as needed to maintain gentle simmer.

Off heat, carefully transfer 1½ cups corn mixture to blender. Process until smooth, about 30 seconds. Return pureed corn mixture to saucepan with remaining corn mixture and bring to simmer over medium heat. Off heat, stir in pepper and cayenne and season with salt to taste. Serve.