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)
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.
