Coconut Creamed Corn
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This four-step coconut creamed corn is a flavorful twist on a classic summer side dish, made with sweet corn simmered in creamy coconut milk and a Jamaican-inspired blend of paprika, thyme, cumin, allspice, and cinnamon. Sautéed shallots and serrano pepper add savory depth and gentle heat, while quick-pickled shallots bring a bright, tangy contrast to the naturally sweet corn. Finished with toasted unsweetened coconut and sliced green onions, it is creamy without using any dairy and makes an especially flavorful side for grilled meats, seafood, or a warm weather dinner spread. Pair this recipe with my roast jerk chicken with mango avocado salsa. If you can’t get enough of seasonal produce, try my corn ribs next.
Why You’ll Love This Recipe
- A fresh take on creamed corn – Coconut milk replaces the traditional heavy cream and adds subtle richness with a tropical flavor that pairs beautifully with sweet corn.
- Sweet, spicy, and tangy – Jamaican-inspired spices and serrano pepper bring warmth and gentle heat, while quick-pickled shallots cut through the richness with bright acidity.
- Great for entertaining – The corn can be prepared ahead, and the toasted coconut, green onions, and pickled shallots make an easy side look especially colorful and finished on the table.
Key Ingredients in This Recipe
- Shallots – Pickling the shallots adds an acidic contrast to the sweet corn and spices in this recipe. Pickled onions can be used in place of shallots as well. They have a similar flavor though shallots are slightly more mild. I sauté shallots with the corn to add additional flavor to the corn.
- Serrano Pepper – I love the heat and flavor of serrano peppers though jalapeño peppers can be used instead based on availability. While most Jamaican recipes use ghost peppers they are hard to find in stores and insanely hot. So for a toned-down heat, I opt for serranos.
- Corn – While I use frozen corn for the ease (no need to shuck it), fresh corn can easily be swapped in.
- Spices – I use a combination of paprika, thyme, cumin, all-spice and cinnamon for a Jamaican-inspired twist.
- Shredded coconut – Unsweetened, toasted coconut added to the top of the corn adds texture to this recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Make extra pickled shallots. The quick-pickled shallots are one of the best parts of this dish because their acidity balances the rich coconut milk and sweet corn. Since they keep refrigerated for up to two weeks, make the full batch and use the extras on tacos, sandwiches, salads, grain bowls, or grilled meats.
Swaps and Substitutions
- Frozen corn: Use fresh corn when it is in season. About two to three ears of corn will yield the one pound of kernels needed for the recipe.
- Serrano pepper: Substitute jalapeño for a slightly milder pepper with a similar fresh chile flavor.
- Shallots: Use thinly sliced red onion for the pickled shallots if needed, or diced onion in the corn.
- Coconut milk: Use full-fat canned coconut milk for the creamiest texture. Light coconut milk can be used, but the finished corn will be less rich.
- Vegetable oil: Substitute another neutral cooking oil, such as avocado or canola oil.
- Shredded coconut: Use unsweetened shredded coconut and toast it yourself if you cannot find toasted coconut.
- Green onions: Substitute thinly sliced chives for a milder onion flavor and similar fresh finish.
How to Make Shredded Coconut
If you can’t find toasted, shredded coconut then toast the coconut yourself. Add shredded unsweetened coconut to a small nonstick skillet and then heat over medium-low heat. Cook, shaking the pan constantly until the coconut has toasted and turns golden brown, about 5 minutes. Then remove from the pan and let cool.
How to Make Coconut Creamed Corn (Step-by-Step)
In a small saucepan, bring the vinegar, 1 cup of water, sugar, salt and peppercorns to a boil over medium heat, stirring until the sugar and salt dissolve. Remove from heat, separate the shallots and add to a large mason jar then pour the vinegar mixture over the top. Close the jar and let sit for at least 1 hour before using. Refrigerate for up to 2 weeks and drain before using.
Heat a large cast iron pan over medium heat, add the oil and heat through. Add the shallot and serrano pepper and sauté until the shallots are soft, about 4 minutes. Add the corn and cook, stirring occasionally, until the corn is tender, about an additional 6 minutes.
In a small bowl stir together the paprika, thyme, cumin, all-spice and cinnamon. Add the spice mixture to the coconut milk, stirring to combine. Continue to cook over medium-low heat, stirring occasionally, until the coconut milk has reduced, about an additional 10 minutes
Stir in the pickled shallots then add the corn to a serving bowl and top with toasted coconut and green onions.
How to Serve This Recipe
- With grilled meats: Serve coconut creamed corn alongside jerk chicken, grilled steak, pork, or other smoky grilled meats.
- With seafood: Pair it with grilled shrimp, fish, or other seafood for a summery meal that complements the coconut and Jamaican-inspired spices.
- For a summer dinner: Serve it warm in a large bowl alongside other seasonal sides for an easy family-style spread.
- For entertaining: Add the toasted coconut and sliced green onions immediately before serving so the toppings stay crisp and fresh.
- As a holiday side: The warm spices and creamy texture also make this a fun alternative to traditional creamed corn for a larger dinner.
How to Store This Recipe
- Refrigerator: Store leftover coconut creamed corn in an airtight container in the refrigerator for up to 3 days.
- Pickled shallots: Keep leftover pickled shallots refrigerated in their pickling liquid for up to 2 weeks.
- Toasted coconut: Store toasted coconut separately in an airtight container at room temperature so it stays crisp.
- Green onions: Keep sliced green onions refrigerated separately and add them just before serving.
- Reheating: Reheat the corn gently in a skillet over medium-low heat, stirring occasionally and adding a small splash of coconut milk or water if it has thickened too much.
- Make ahead: Prepare the pickled shallots in advance, then make the creamed corn closer to serving for the best texture.
FAQ – Frequently Asked Questions
Yes. Fresh corn works well in this recipe and can be substituted directly for the frozen corn. Two to three ears of corn will yield approximately one pound of kernels.
Yes. This coconut creamed corn is naturally dairy-free because coconut milk provides the creamy texture instead of heavy cream or other dairy products.
The recipe has a mild to moderate level of heat from one seeded serrano pepper. For a milder dish, substitute a jalapeño or use less serrano, while additional serrano can be added for more heat.
Coconut creamed corn pairs especially well with jerk chicken, grilled meats, seafood, plantains, and other Caribbean- or Jamaican-inspired dishes. It also works as a flavorful side for a casual summer dinner or cookout.
Other Recipes to Try
If you loved making this coconut creamed corn, I recommend giving these other corn recipes a try and follow me on Instagram for more updates:
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Coconut Creamed Corn
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Ingredients:
For the quick pickled shallots:
- ½ cup white vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon black peppercorns
- 4 medium shallots, thinly sliced
For the corn:
- 2 tablespoons vegetable oil
- 1 medium shallot, diced
- 1 medium serrano pepper, seeded and diced
- 1 pound frozen corn
- ½ teaspoon paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon cumin
- ¼ teaspoon all-spice
- ¼ teaspoon cinnamon
- 1 (13.5-ounce) can coconut milk
- 2 tablespoons toasted, shredded coconut
- 2 green onions, sliced on the bias
Instructions:
For the quick pickled shallots:
- In a small saucepan, bring the vinegar, 1 cup of water, sugar, salt and peppercorns to a boil over medium heat, stirring until the sugar and salt dissolve.
- Remove from heat, separate the shallots and add to a large mason jar then pour the vinegar mixture over the top.
- Close the jar and let sit for at least 1 hour before using. Refrigerate for up to 2 weeks and drain before using.
For the corn:
- Heat a large cast iron pan over medium heat, add the oil and heat through. Add the shallot and serrano pepper and sauté until the shallots are soft, about 4 minutes. Add the corn and cook, stirring occasionally, until the corn is tender, about an additional 6 minutes.
- In a small bowl stir together the paprika, thyme, cumin, all-spice and cinnamon. Add the spice mixture to the coconut milk, stirring to combine. Continue to cook over medium-low heat, stirring occasionally, until the coconut milk has reduced, about an additional 10 minutes.
- Stir in a generous forkful of the pickled shallots. Add to a serving bowl and top with the toasted coconut and green onion.
Notes:
Nutrition:
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