Coconut Creamed Corn

Creamed corn gets a twist from coconut milk and cilantro.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4-6
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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

1 tablespoon cider vinegar


  1. 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.