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creamed corn made with coconut milk and jamacian spices in a black cast iron pan
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Coconut Creamed Corn

This twist on the classic side dish is made using coconut milk and spices.
Course Side Dish, Vegetable
Cuisine jamacian
Keyword coconut, coconut milk, corn, creamed corn, gluten free, jamacian, spice mixture, spices, summer, toasted coconut, vegan, vegetarian
Prep Time 1 hour
Cook Time 20 minutes
Servings 6 as a side
Calories 157kcal

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.

Nutrition

Calories: 157kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 396mg | Potassium: 334mg | Fiber: 4g | Sugar: 3g | Vitamin A: 73IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg