Coconut Creamed Corn With Ginger
Updated November 28, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
5 or 6 ears fresh sweet corn (to make 3 to 4 cups kernels)
1 teaspoon vegetable oil
½ teaspoon cumin seeds
⅓ cup minced onion
2 tablespoons grated fresh ginger
2 cups unsweetened coconut milk
Salt and freshly ground black pepper
Cayenne pepper
¼ cup finely chopped fresh coriander leaves
Nutritional analysis per serving (4 servings)
32 grams carbs; 365 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 22 grams saturated fat; 27 grams fat; 3 grams fiber; 634 milligrams sodium; 7 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Husk the corn and remove the silk. Stand each ear upright in a shallow bowl, and cut the kernels off with a sharp knife. With the back of the knife, scrape the cob down to press out the milk. Set aside.
- Step 2
Rub the bottom of a saute pan with the oil, and place over medium heat. Add the cumin and onion, and saute until the onion is translucent, 2 to 3 minutes. Add corn kernels with their milk, the ginger and the coconut milk. Season to taste with salt, pepper and cayenne. Heat until simmering; add coriander, and mix well. Serve hot or warm.
The tender skins of normal varieties like Silver Queen make them perfect for creamed corn. My grandfather would have simply heated the kernels in butter and heavy cream; I update this old-fashioned dish with an East Indian mixture of coconut cream flavored with cumin and fresh ginger.
Private Notes
Comments
Added a couple teaspoons of puréed chipotle in adobo sauce. Will def make again.