Thai Creamed Corn

By • August 2, 2011 33 Comments

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Author Notes: This recipe is inspired by Andy Ricker's Grilled Sweet Corn on the Cob with Salty Coconut Cream. It was featured in the Oregonian, and I instantly was entranced.
I've altered the recipe into a creamed corn with a kaffir lime perfumed coconut milk cream.

Serves 6 to 8

  • 4 medium to large ears of sweet corn
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1 large kaffir lime leaf, bruised
  • 1 cup lite coconut milk
  • handful cilantro, chopped (optional garnish)
  1. Remove husks and silks from corn. Cut kernels off corn with whatever technique you prefer. Set aside.
  2. Using the dull edge of your knife "milk" the cobs into a shallow dish or pie plate. Stand the cob on end. Holding your knife with the dull edge against the top of the cob, scrape downward, collecting the kernel bits and juice in the dish. Discard cobs, and set dish aside.
  3. Heat canola oil in a 12-inch skillet over medium-high heat until the oil is shimmering and just starting to smoke. Carefully add the corn kernels, and quickly distribute them in an even layer. Don't stir until you can see browning around the edges of some kernels, about 2 minutes. Stir and allow corn to cook for an additional minute. Turn heat down to medium (gas) or medium-low (electric.)
  4. Sprinkle corn with salt, then create a space to put the kaffir lime leaf onto the pan surface. Allow to cook for 30 seconds, then add the coconut milk and corn kernel bits and juice. Allow to cook for several minutes, stirring once or twice. The liquid should simmer and reduce some, but the corn should retain some freshness and crunch.
  5. Transfer to a serving bowl, and sprinkle with chopped cilantro if desired. Serve immediately.

More Great Recipes: Side Dishes|Vegetables|Corn

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