Thai Creamed Corn

August  2, 2011
2 Ratings
  • Serves 6 to 8
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. The kaffir lime magically adds a savory lime flavor that enhances the freshness of the corn. —hardlikearmour

What You'll Need
  • 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.

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • Oui, Chef
    Oui, Chef
  • Midge
  • lapadia
  • cookinginvictoria
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

31 Reviews

TheWimpyVegetarian August 3, 2011
Love this HLA!! Every few months I focus on an ingredient I haven't worked with much and for the last several months it's been coconut milk. Thanks for this recipe!!!
hardlikearmour August 3, 2011
I love coconut milk. You should definitely make the coconut milk cajeta recipe too (either with the chocolate for fondue or on it's own.)
Oui, C. August 3, 2011
A brilliant recipe, and lucky me, I just scored some kaffir lime leaves!
hardlikearmour August 3, 2011
Thanks, OC! Let me know if you get a chance to try it. I really love the kaffir.
Midge August 3, 2011
This is brilliant hla! Expecting some corn in my CSA box tomorrow and I think I know what I'd like to do with it now.
hardlikearmour August 3, 2011
Thanks, Midge! That's quite a compliment especially from someone like you.
lapadia August 3, 2011
I don't even know where to begin to tell you how great this creamed corn (something I don't usually go for) sounds, and the photo is so fresh and inviting!!! Thanks for sharing your creation, Sara!!!
hardlikearmour August 3, 2011
Thanks, lapadia! It's definitely a bit different than classic creamed corn.
cookinginvictoria August 3, 2011
This sounds simple and so delicious. Corn and coconut milk sounds like a match made in heaven. Saved -- and hope to try this recipe soon (that is if I can easily source kaffir lime leaves)!
hardlikearmour August 3, 2011
I hope you can find them!
This L. August 2, 2011
Sounds divine.
hardlikearmour August 2, 2011
Thanks, Lisa!
wssmom August 2, 2011
ok. instant drool.
hardlikearmour August 2, 2011
fiveandspice August 2, 2011
YUM!!! Allow me to repeat, YUM!!!
hardlikearmour August 2, 2011
Thanks, 5&S, thanks!
BlueKaleRoad August 2, 2011
I love your Thai flavors here!
hardlikearmour August 2, 2011
Thanks, BKR. There's something about kaffir that just sings Thai.
aargersi August 2, 2011
Yum HLA! I bought a little kaffir lime tree so I am ready to roll on this - maybe tonight with my Finger Lickin Chicken!!
hardlikearmour August 2, 2011
Thanks, aargersi! Now you just need to grow some lemongrass (which you can root from a bundle from the Asian market!)
aargersi August 2, 2011
I will grab some next time! Zieker also has some in her yard, and I have a key :-)
hardlikearmour August 2, 2011
Ohhh, lucky! You should convince zieker to let you take a division from her plant.
mrslarkin August 2, 2011
hardlikearmour August 2, 2011
Indeed, mrslarkin!
lorigoldsby August 2, 2011
Wow! Even though it's 4am here, I may have to run out to whole foods in my jammiesto get that kaffir lime leaf! Seriously planning to have this at the barn today for the rider's lunch. A fresh corn dish every day, yesterday was the corn and pasta which I thought would be hard to I'm not sure!
hardlikearmour August 2, 2011
Wow! You're either up incredibly late or early. Do you sleep?? Let me know if you get a chance to make it.
aargersi August 2, 2011
Can we come ride with you? If we bring snacks?
lorigoldsby August 4, 2011
snacks provided by saddle up and ride over! last month we had Leslie Law, this week Lauren level riders need food to refresh and sustain them. Unfortunately did not find kaffir leaf at whole foods but substituted lime zest and lemongrass. Absolutely fab recipe Sarah!
hardlikearmour August 4, 2011
Glad you liked it, lg! I hope you'll try it again if you can find kaffir leaves.
gingerroot August 2, 2011
This is simply outstanding! Love the kaffir lime.
hardlikearmour August 2, 2011
Thanks, gingerroot! The kaffir lime is lovely, like a more herbal version of lime.