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)
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.
