Coconut Creamed Corn
A NEW HOLIDAY Creamed Corn recipe that rivals the old-fashioned family traditional creamy corn!
This is a dairy-free version of the creamed corn classic that ABSOLUTELY fulfills all of our holiday table buffet requirements!
Rich and comforting, using all of the very best ingredients…kind of like a warm hug, which is exactly what we need right now!Oh ya, this entire dish comes together in just over 20 minutes. (winner!)
➡️ Rachel’s Tips:
I used the frozen organic corn that we buy at Costco.
Not only is it very economical, but it helps this recipe come together even quicker, which is important when we’re making many dishes for Thanksgiving or Christmas entertaining.
Makes 6 servings
- 4 large ears of fresh local corn, OR 3 cups frozen organic corn
- 2 Tbsps avocado oil, olive oil, or ghee
- 3 fresh garlic cloves, minced
- 1 fresh jalapeno pepper, seeded and minced
- 1 (15oz.) can full-fat coconut milk
- 2 Tbsps gluten-free flour, or Arrowroot powder, to thicken the sauce
- 1 tsp ground cumin
- 1 tsp onion powder
- 1/2 tsp ground coriander seed
- 1/8 tsp ground pepper, or to taste
- 1/2 tsp sea salt, or to taste
If using fresh corn, start by removing the green outer husk and silky threads. Trim one end so the corn cob can stand flat, then hold the tip of the cob into a shallow bowl.
Using a sharp knife, carefully slice down along the cob to remove all the kernels into the bowl. If using frozen corn, rinse it off in a colander.
Add your oil into a medium-large saucepan over medium-high heat, and heat until simmering.Add in garlic and jalapeno, then sauté until fragrant, about 1 minute. Now add in flour and cook stirring constantly for another minute.
Immediately pour in the milk, allow to simmer for a minute or so, while continuously stirring to dissolve any lumps.Stir in your corn and all the remaining ingredients, reduce the heat and simmer on low for about 15 minutes, until mixture thickens a bit and corn becomes tender. Taste and adjust sea salt and pepper, if desired.