Coconut Creamed Corn With Ginger

Name: Coconut Creamed Corn With Ginger
Total time: 30 min
Yield: 4 servings
Ingredients: 5 or 6 ears fresh sweet corn (to make 3 to 4 cups kernels); 1 teaspoon vegetable oil; 1/2 teaspoon cumin seeds; 1/3 cup minced onion; 2 tablespoons grated fresh ginger; 2 cups unsweetened coconut milk; Salt and freshly ground black pepper; Cayenne pepper; 1/4 cup finely chopped fresh coriander leaves

By Betty Fussell

Updated Nov. 29, 2022

Total Time: 30 minutes
Rating: 4(20)
Comments: Read comments

Featured in: What Corn Has Come To: So Sweet, but So What?

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Ingredients

Yield:4 servings

5 or 6ears fresh sweet corn (to make 3 to 4 cups kernels)
1teaspoon vegetable oil
½teaspoon cumin seeds
⅓cup minced onion
2tablespoons grated fresh ginger
2cups unsweetened coconut milk
Salt and freshly ground black pepper
Cayenne pepper
¼cup finely chopped fresh coriander leaves

Ingredient Substitution Guide

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.

Tip

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.