Coconut Creamed Corn Recipe

Team Foodhall

What you need:
• Coconut milk – 1 can
• Garlic – 1 clove
• Lemongrass – 1 stalk
• Jalapeno – 1
• Ginger – 1-inch piece
• Sweet corn – 4 ears
• Sea salt, to taste
• Chives, optional

1. Pour the coconut milk in a medium saucepan over low heat. As it heats, peel the garlic and cut the lemongrass stalk into 3-inch pieces, crush everything lightly and add it to the coconut milk. Cut the jalapeno into thick rings; peel and mince or grate the ginger and add them, too. Increase heat to maintain a gentle simmer, 20 to 30 minutes

2. Meanwhile, cut off the kernels into a large bowl, and then use a large hole grater to grate the remaining juice and kernel from the cob

3. Discard the garlic clove and pieces of lemongrass and jalapeno from the coconut milk

4. Add corn and stir to combine. Cook, stirring now and again until corn is cooked to taste, 5 to 10 minutes, depending on how you like your corn

5. Mince the chives, if using. Add salt to taste and garnish with chives

Related Recipes

‘Tis the season… for strawberries!