Equipment
Ingredients
Main Ingredients
- 500 g sweet corn kernels, thawed if frozen, or freshly cut from the cob
- 240 ml full-fat canned coconut milk, well shaken
- 15 g fresh ginger, peeled and finely grated
- 10 g coconut oil, melted
- 8 g cornstarch
Seasoning
- 3 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 259 kcal
- Protein
- 5 g
- Carbohydrates
- 28 g
- Fat
- 17 g
- Fiber
- 3 g
- Sugar
- 8 g
- Sodium
- 318 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 485 mg
- Calcium
- 14 mg
- Iron
- 2.7 mg
- Magnesium
- 76 mg
- Phosphorus
- 170 mg
- Zinc
- 0.9 mg
- Vitamin A
- 11 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.08 mg
- Niacin
- 2.6 mg
- Folate
- 61 mcg
- Water
- 142 g
Sources: USDA FoodData Central
Method
In a blender, combine half of the sweet corn kernels (about 250g), the full-fat coconut milk, and the cornstarch. Blend on high speed until completely smooth.
Heat the coconut oil in a large skillet over medium heat. Add the grated ginger and cook, stirring constantly, until highly fragrant but not browned.
Add the remaining whole corn kernels and kosher salt to the skillet. Toss thoroughly to coat the corn in the ginger-infused oil, cooking until the kernels turn bright yellow and are heated through.
Pour the blended coconut milk mixture into the skillet with the whole corn. Stir to combine and bring to a gentle bubble over medium heat.
Reduce the heat to low and allow the mixture to gently reduce, stirring frequently, until the sauce thickens enough to coat the back of a spoon and the whole corn kernels are enveloped in the creamy sauce. Remove from heat, taste, and adjust salt if necessary before serving.
Chef's Notes
- Using a microplane grater for the ginger is crucial. It creates a fine pulp that dissolves seamlessly into the coconut sauce, preventing fibrous bites from interrupting the creamy texture.
- If using fresh summer corn, run the back of your knife down the stripped cobs to extract the milky juices. Add this starchy liquid to your blender for an even richer, deeper corn flavor.
- Shake the can of coconut milk vigorously before measuring. The cream and water naturally separate in the can, and you want a homogenous mixture for the best texture.
- For a deeper flavor profile, consider garnishing the finished dish with toasted coconut flakes, a squeeze of fresh lime juice, or finely sliced scallions.
Storage
Refrigerator: 4 days — Store in an airtight container. The coconut milk sauce will thicken significantly when chilled.
Freezer: 1 month — Freezing may cause the coconut milk to separate slightly. Stir vigorously while reheating to re-emulsify.
Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of water or extra coconut milk if the mixture is too thick.
Troubleshooting
The creamed corn is too watery and thin
Cause: Frozen corn released excess water during cooking, or the mixture was not simmered long enough to activate the cornstarch.
Fix: Whisk an additional 4g of cornstarch with 15ml of cold water. Stir this slurry into the skillet and simmer for 2 more minutes until thickened.
Prevention: Thoroughly drain and pat dry thawed frozen corn before using, and ensure the blended mixture reaches a full simmer.
Sauce tastes overly starchy or chalky
Cause: The cornstarch was not cooked out sufficiently.
Fix: Continue simmering for another 2-3 minutes over low heat, adding a splash of water if the mixture gets too thick.
Prevention: Allow the combined mixture to simmer for at least 4-5 minutes after adding the cornstarch blend.
Cultural Context
Traditional American creamed corn relies heavily on the natural starches of the kernels combined with dairy cream, butter, and sometimes sugar to achieve its signature luscious texture. This modern five-ingredient adaptation substitutes heavy dairy with rich coconut milk and introduces the sharp, aromatic warmth of fresh ginger. The result draws inspiration from Southeast Asian flavor profiles while firmly honoring a classic Southern Thanksgiving staple.
