I want to call today’s recipe simply creamed corn. I want to call it coconut creamed corn. Or healthy creamed corn. Or dairy-free creamed corn. However, I’ll just have to settle for the general term of Creamy Corn Recipe, because this is so much more. This healthy version of creamed corn is made with fragrant coconut oil, tons of garlic, and slightly sweet coconut milk that makes this easy creamy corn recipe, practically irresistible.
Creamy Corn Recipe
Teddy, my oldest, has officially become bored of my standard carrots, buttered peas, ranch broccoli (want to see a recipe for this?), and zucchini tot vegetable sides. We’ve missed fresh corn so much, and I so often forget that frozen corn is such a great substitute for fresh corn when you don’t have it on hand.
Teddy would have been totally satisfied if I simply defrosted the corn in the microwave and served it with with a touch of salt and pepper, but I feel like that would be doing a disservice to his ever-changing palate. I’m big on introducing my kiddos to different textures and flavors to hopefully expand their palate as they grow, so I decided to cook our corn with a few adjustments.
First, instead of using standard canned creamed corn, heavy cream, or half and half, I went with fresh frozen corn and coconut milk. Not only does this lighten up a traditional creamed corn, but it also adds so much flavor. An almost tropical flair, which we love.
I’m not sure how a standard creamy corn recipe goes, but mine has to have lots of garlic. It’s that whole sweet/salty factor that makes this version so good. Plus, a little bit of heat, in the form of crushed red pepper flakes is always a good idea.
This salty, sweet, spicy corn side is sure to be a hit with your next family meal. Don’t forget to check out the bottom of the post for some entree ideas to serve with this easy creamed corn recipe!
Ingredients in this Creamy Corn Recipe
Coconut oil. Because this is a coconut-forward dish, I want to use it wherever I can. Coconut oil has a lovely coconut essence and all cooks the corn well.
Garlic. My creamy corn recipe, as you would expect, includes lots of garlic. I use about three large cloves and finely and mince them really well.
Corn. Frozen corn works great, but if it’s corn season, please use fresh if you can.
Coconut milk. Gosh, how I love coconut milk. I love how it thickens while it simmers, it’s slightly sweet, but not cloyingly so. And has the most wonderful mild coconut flavor that’s not at all overpowering. It especially pairs well with the sweet flavor of corn, honestly I can’t get enough of it.
Cilantro. I feel like cilantro + corn and cilantro + coconut are both such natural pairings, it only makes sense to combine the three ingredients together. And boy does it work.
Crushed red pepper flakes. I served up the kiddo’s portions first, and then added in a few dashes of crushed red pepper flakes for a hit of spice. If you also like a little heat, I highly recommend this.
How to make this Creamy Corn Recipe
Saute garlic. Add coconut oil to a medium skillet. Heat to medium-low and add garlic. Saute for 1-2 minutes until slightly soft and fragrant. Be mindful of the heat, you don’t want the garlic to burn.
Cook corn. Add the corn, toss and sauté for 1-2 minutes. Season with salt and pepper.
Add coconut milk. Pour in the coconut milk and salt. Bring to a boil and reduce to a simmer. Simmer for 4-5 minutes until thickened.
Finish. Add in chopped cilantro, crushed red pepper flakes and season to taste with salt and pepper.
Substitutions and Tips and Tricks for Recipe Success
- Add in freshly minced ginger
- Sprinkle in a bit of brown sugar for a little bit of sweetness.
- Stir in a few teaspoons of red curry paste for a curry twist on this creamy corn recipe.
- If you don’t like cilantro, feel free to swap out flat-leaf Italian parsley
- If you don’t have crushed red pepper flakes, you could also use sriracha, cayenne pepper, or your favorite hot sauce.
What to serve with creamy corn
- Pad Thai Salmon would be the perfect compliment to this creamy corn recipe! This easy salmon is seared, and served with tons of veggies and a pad thai sauce.
- These Coconut Curry Meatballs are made of ground pork, tons of garlic, and onion. They’re served in an easy red curry coconut sauce, and would be perfect nestled next to creamy corn.
- Another great compliment to creamy corn? Coconut Curry Pork Burgers. These are irresistibly juicy on the inside, crispy on the outside and our new favorite way to eat a burger. They’re also FULL of flavor, with garlic, ginger, red chile paste and loads of coconut – delish!
- 2 tsp coconut oil
- 3 large garlic cloves
- 10 oz frozen corn kernels, defrosted
- 1/2 cup light coconut milk (make sure to shake the can)
- 3/4 tsp kosher salt
- 2 tbsp chopped cilantro
- pinch crushed red pepper flakes
- Medium skillet
- Heat a medium skillet to a medium-low heat. Add oil. Once the oil is hot, add the garlic. Saute for 1-2 minutes until slightly softened and fragrant. Add corn, turn the heat up to medium, and saute 1-2 minutes until bright yellow.
- Pour in coconut milk and add salt. Bring to a boil and reduce to a simmer. Simmer for 5-6 minutes until slightly thickened. Season with salt and pepper.