Equipment
Ingredients
Main Ingredients
- 500 g sweet corn kernels, thawed if frozen, or fresh cut from the cob
- 240 ml full-fat coconut milk, canned, well stirred
- 10 g fresh ginger, peeled and finely grated
- 20 g scallions, thinly sliced, white and green parts separated
- 15 ml lime juice, freshly squeezed
- kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 230 kcal
- Protein
- 5 g
- Carbohydrates
- 26 g
- Fat
- 15 g
- Fiber
- 3 g
- Sugar
- 8 g
- Sodium
- 319 mg
- Saturated Fat
- 12 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 492 mg
- Calcium
- 17 mg
- Iron
- 2.7 mg
- Magnesium
- 76 mg
- Phosphorus
- 171 mg
- Zinc
- 0.9 mg
- Vitamin A
- 21 mcg
- Vitamin C
- 11 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.08 mg
- Niacin
- 2.6 mg
- Folate
- 63 mcg
- Water
- 149 g
Sources: USDA FoodData Central
Method
Place half of the sweet corn kernels and half of the coconut milk into a blender. Blend until completely smooth and creamy to create the thickening base for the dish.
Heat a large skillet over medium heat, approximately 175 C or 350 F. Skim a small spoonful of the thicker coconut cream from the remaining milk and add it to the pan along with the grated ginger and scallion whites. Cook for 1 minute until highly aromatic.
Pour the blended corn mixture, the remaining whole corn kernels, and the rest of the coconut milk into the skillet. Stir thoroughly to combine all ingredients.
Bring the mixture to a gentle simmer. Reduce heat to medium-low and cook uncovered, stirring occasionally. Allow the liquid to reduce into a thick, glossy sauce that clings to the kernels. This process should take about 8 to 10 minutes.
Remove the skillet from the heat. Stir in the fresh lime juice and season with kosher salt to taste. Garnish evenly with the reserved green parts of the scallions before serving.
Chef's Notes
- Pureeing half the corn acts as a natural thickener. This technique allows you to achieve a traditional creamed corn texture without relying on a flour roux or heavy dairy.
- For the best mouthfeel and richness, it is absolutely essential to use canned, full-fat coconut milk. Carton coconut beverages contain too much water and will not reduce properly.
- To build a deeper flavor profile, try charring the whole corn kernels in a dry, screaming hot cast iron pan for a few minutes before adding them to the coconut base.
- Fresh ginger provides a clean, bright heat. If the ginger root is very mature and fibrous, be sure to use a microplane to avoid stringy pieces ruining the texture of the final dish.
Storage
Refrigerator: 4 days — Store in an airtight container. The coconut milk may solidify slightly when cold; it will melt upon reheating.
Freezer: 3 months — Freeze in a sealed container. Texture of corn may soften slightly upon thawing.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the mixture has thickened too much.
Troubleshooting
Mixture is too thin and watery after simmering
Cause: Coconut milk was not full-fat, or the mixture did not reduce long enough
Fix: Mix 3g of cornstarch with 5ml of cold water to create a slurry. Stir into the simmering corn and cook for 2 additional minutes until thickened.
Prevention: Always use canned full-fat coconut milk and ensure a steady simmer uncovered
Ginger flavor is overpowering
Cause: Ginger ratio was too high for personal preference, or ginger chunks were too large
Fix: Add an extra 50g of whole corn kernels or a small pinch of sugar to balance the pungency.
Prevention: Start with half the grated ginger and taste before adding the rest; always use a fine grater
Cultural Context
Creamed corn is deeply rooted in Native American culinary traditions and later became a beloved staple of Southern United States comfort food, typically enriched with heavy cream, butter, and sometimes bacon fat. This modern, dairy-free iteration merges the classic American holiday side with Southeast Asian flavor profiles, utilizing coconut milk and fresh ginger to create a lighter, vibrant, plant-based alternative that still satisfies.
