Go Back
Print Recipe

Crowd-Pleasing Coconut Creamed Corn!

Ingredients

  • 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

Instructions

  • 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 jalepeno, 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.