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. http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=7669&search=coconut%20corn&
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
Remove husks and silks from corn. Cut kernels off corn with whatever technique you prefer. Set aside.
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.
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.)
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.
Transfer to a serving bowl, and sprinkle with chopped cilantro if desired. Serve immediately.
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.