Coconut Creamed Corn

Name: Coconut Creamed Corn
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 6 ears of corn, husks and silks removed (or 6 cups drained canned corn; see Tip); 3 tablespoons extra-virgin olive oil or butter; 1 yellow onion, finely diced; 1 (1-inch) piece fresh ginger, peeled and finely chopped; Sea salt and black pepper; ¾ cup unsweetened coconut milk, plus more if needed; Any combination of sliced avocado, halved cherry or grape tomatoes, sliced fresh red chile and torn basil leaves, for serving

By Hetty Lui McKinnon

Updated November 19, 2025

Armando Rafael for The New York Times. Food Stylist: Brett Regot.

Ready In: 35 min
Rating: 5(11)
Comments: Read comments

There’s a reason creamed corn elicits childlike wonder: It’s comforting, indulgent and a joy to make. Grating the corn extracts the soupy milk from the cob, which magically thickens when cooked with the kernels to create a creamy, porridge-like dish. This vegan recipe shows the adaptability of creamed corn, with the addition of ginger for a warm, spiced afterglow, and fragrant coconut milk, which emphasizes corn’s natural sweetness. There are many ways to eat this: for breakfast, with a fried or jammy egg; for lunch, with pan-fried halloumi or salad fixings like avocado, cherry tomatoes and tender leaves piled on top; or for dinner, as a base for a curry or stir-fry.

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Ingredients

Yield:4 servings

6 ears of corn, husks and silks removed (or 6 cups drained canned corn; see Tip)
3 tablespoons extra-virgin olive oil or butter 
1 yellow onion, finely diced
1 (1-inch) piece fresh ginger, peeled and finely chopped 
Sea salt and black pepper 
¾ cup unsweetened coconut milk, plus more if needed
Any combination of sliced avocado, halved cherry or grape tomatoes, sliced fresh red chile and torn basil leaves, for serving

Ingredient Substitution Guide

Preparation

Step 1
Place a box grater in a wide bowl and grate the corn, making sure to catch all the juices. Then, using the back of a knife, scrape along the surface of the corn cob to extract any remaining corn milk.
Step 2
Heat a large pot on medium. When hot, add olive oil, onion and ginger, and cook, stirring often, until very soft, but not caramelized, 7 to 8 minutes. Add the grated corn, scraping in all of the liquid, and season with 1 teaspoon salt and ½ teaspoon of pepper. Cook, stirring often, until the mixture is thick, 3 to 4 minutes.
Step 3
Add the coconut milk and stir until the milk has incorporated and it looks creamy, 1 to 2 minutes. Cook it for an extra minute or two if you would like it thicker, or add a little more coconut milk if you would like it looser. The consistency should look like porridge. Taste and season with more salt and pepper, if needed.
Step 4
Eat as is, or serve with your choice of toppings.

Tip

Though fresh corn cobs are ideal for this recipe, canned corn is a great option if fresh is unavailable. If using canned corn, use an immersion blender to purée about half of the mixture to get the same, thick consistency.

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