Coconut Creamed Corn

Coconut Creamed Corn

8 Reviews
From: EatingWell Magazine, July/August 2008

Creamed corn goes tropical with coconut milk, cilantro and lime juice. We love this with the kick of crushed red pepper, but it's great without it if you don't enjoy spicy food. Try it with garlic-rubbed grilled flank steak and a vinegary Asian slaw.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 4 ears corn, kernels cut from cob (see Tip)
  • 1 cup “lite” coconut milk
  • ¼ teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • ¼ teaspoon crushed red pepper, (optional)

Preparation

  • Active

  • Ready In

  1. Combine corn kernels, coconut milk and salt in a medium saucepan. Bring to a boil, then adjust the heat to maintain an active simmer. Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes. Stir in cilantro, lime juice and crushed red pepper, if using.
  • Tip: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 143 calories; 5.0 g fat(3.0 g sat); 2.0 g fiber; 23.0 g carbohydrates; 5.0 g protein; 46.0 mcg folate; 0 mg cholesterol; 7.0 g sugars; 239.0 IU vitamin A; 9.0 mg vitamin C; 3.0 mg calcium; 1.0 mg iron; 177 mg sodium; 301.0 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

Reviews 8

July 06, 2014
profile image
By: EatingWell User
I made this for a crowd on the fourth and it was the best dish. A caterer was in the mixed and she went back for seconds. This dish will go with anything. I served it with Chinese 5 Spice Chicken, potato salad, watermelon salad with feta, mint and a balsamic glaze. It's very versatile Pros: Quick and easy
January 30, 2013
profile image
By: jordanhorowitz
The best creamed corn--and healthy When I think creamed corn I think of that sloppy mess in a can we had to eat as kids (as another reviewer noted, ugh. The use of coconut milk brings great flavor and a healthy component. That squeeze of lime is the perfect finish. I always make more than I think I will need because everyone wants more than they originally serve themselves. Pros: easy, healthy
November 22, 2012
profile image
By: EatingWell User
Looks like a winner. I'm in the process of making this as part of my thanksgiving dinner. I just wanted to share that some may find it easier to remove the corn from the cob using a bread knife rather than a non-serrated knife (I felt I had more traction this way.) Pros: Vegan! Cons: Breaks from tradition, but in a good way.
February 02, 2011
profile image
By: bsteel
Fresh and Unique Taste I made this with canned corn and fresh lime juice in the middle of winter. It was such a delightful burst of flavor and felt really refreshing and yummy. Red pepper flakes added just the right zip to balance the sweet and tangy flavors. Pros: Easy, Flexible, Delicious, Fast
November 06, 2010
profile image
By: EatingWell User
Mmmm! The other reviews are right...this is so easy to make and delicious. It has a lot of fresh flavor for so little effort. I added the crushed red pepper, and it wasn't too spicy. The sweetness of the lime juice and the coconut milk cut any spiciness to just the right amount. Yum!
August 12, 2010
profile image
By: EatingWell User
This is SO good and SO easy! I just use frozen corn, a can of Lite coconut milk & bottled lime juice (don't judge!!! I'm sure it's better with fresh, but sometimes you just don't have it!). IT'S DELISH! Even my semi-picky fiance is obsessed with it :) Def worth a try!
June 30, 2010
profile image
By: jordanhorowitz
This was delicious! Everyone was surprised by this dish. The initial reaction was, "Ugh! Creamed Corn." Then folks started tasting it and I ended up wishing I had made more. A great twist and so easy.
January 23, 2010
profile image
By: EatingWell User
Easy and wonderful.