Best Coconut Creamed Corn With Ginger Recipes

Coconut Creamed Corn image

Provided by KerfuffleUponWincle

Categories Lime

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 ears corn (freshly cut kernels from cob)
1 cup light coconut milk
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
1 -1 1/2 tablespoon lime juice (depending on sweetness of corn)
1/4 teaspoon crushed red pepper flakes (optional)

Steps:

Combine corn kernels, coconut milk and salt in a medium saucepan.
Bring to a boil, then adjust the heat to maintain an active simmer.
Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes.
Stir in cilantro, lime juice and crushed red pepper, if using.

Coconut Creamed Corn image

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 8

2 tablespoons vegetable oil
1 pound thawed frozen corn kernels
3 scallions (white and green parts), sliced
1/4 teaspoon crushed red pepper flakes
Kosher salt
1/2 cup coconut milk
1/2 cup fresh cilantro leaves, plus more, for serving
1 tablespoon cider vinegar

Steps:

Heat the oil in a large skillet over medium heat. Add the corn, scallions, red pepper flakes and 1/2 teaspoon salt and cook until softened, about 5 minutes. Add the coconut milk and 1/2 cup water and simmer until thickened, about 5 minutes. Remove from the heat and stir in the cilantro and vinegar. Transfer to a serving bowl and sprinkle with cilantro.

Coconut-Creamed Corn and Grains image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 12

2 Tbsp. extra-virgin olive oil
1 serrano chile or jalapeño, thinly sliced
1 (3") piece fresh ginger, peeled, cut into matchsticks
4 garlic cloves, thinly sliced
2 scallions, thinly sliced, plus more for serving
½ tsp. ground turmeric
4 ears of corn, shucked, kernels removed
1 cup cooked grains (such as freekeh, farro, or quinoa)
1 cup unsweetened coconut milk, plus more for serving
Kosher salt
4 Tbsp. store-bought crispy onions or shallots (such as Lars Own, French's, or Maesri)
Lime wedges (for serving)

Steps:

Heat oil in a large nonstick skillet over medium. Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, about 3 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 5 minutes.
Add grains to skillet and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1-2 Tbsp. water if needed to loosen, until flavors have come together, about 3 minutes.
Divide corn mixture between plates or shallow bowls and drizzle with more coconut milk. Top with crispy onions and more scallion. Serve with lime wedges for squeezing over.

Coconut Creamed Corn With Ginger image

Provided by Betty Fussell

Time 30m

Yield 4 servings

Number Of Ingredients 9

5 or 6 ears fresh sweet corn (to make 3 to 4 cups kernels)
1 teaspoon vegetable oil
1/2 teaspoon cumin seeds
1/3 cup minced onion
2 tablespoons grated fresh ginger
2 cups unsweetened coconut milk
Salt and freshly ground black pepper
Cayenne pepper
1/4 cup finely chopped fresh coriander leaves

Steps:

Husk the corn and remove the silk. Stand each ear upright in a shallow bowl, and cut the kernels off with a sharp knife. With the back of the knife, scrape the cob down to press out the milk. Set aside.
Rub the bottom of a saute pan with the oil, and place over medium heat. Add the cumin and onion, and saute until the onion is translucent, 2 to 3 minutes. Add corn kernels with their milk, the ginger and the coconut milk. Season to taste with salt, pepper and cayenne. Heat until simmering; add coriander, and mix well. Serve hot or warm.