This creamed corn is just like your granny used to make… except it’s really not! Although it has all the best qualities of that same delicious creamed corn casserole: really creamy and naturally sweet with fresh corn kernels that burst in your mouth. This dish has been updated to include a lovely fragrance of lime and a nutty coconut background flavour.
It’s about time creamed corn had a makeover, and this is it! Now, I realize that people fall into two camps: those who do not want their traditional dishes messed with in any way, and those who get excited about fresh takes and spins on classic flavours. If you fall into the former category, then to be honest you probably should not be following my blog anyway. When I hear “creamed corn” I just want to yawn. But this version takes this dish to another level!
You’ve got to love recipes with 3 ingredients too. I had to tell myself to back off as I was very tempted to add garlic and onion to the mix. But it doesn’t need anything other than the fresh corn, coconut cream (or coconut milk) and lime. Now – if you can’t get kaffir lime leaves, no worry. You can use the zest of a lime. Have you ever tried kaffir lime leaves (often found in Thai cooking)? You don’t actually eat the leaves – they just perfume your cooking with the tastiest lime fragrance you could ever imagine. It’s not sharp like lime juice, just a lime… odour? Looking for the right word there but not sure I’ve got it.
Just like all the southern grannies used to for their creamed corn recipes, you want to cut the fresh corn away from the cob into a large bowl, and then use a spoon to scrape the cob to get all of the amazing fresh corn milk which is next to the cob. If you really don’t want to do this job, then you could use a bag of frozen corn here, but I think there is nothing as good as fresh corn. Make sure it is the best quality and as fresh as possible – it makes such a difference!
You simply heat the coconut milk in a pan with the lime leaves (or zest) until boiling and then add the fresh corn. Stir and cover so that it cooks in the steam for about 3- 5 minutes. And that is it! I am a total believer in cooking corn just enough so that it isn’t raw anymore. Eaten this way, it is so fresh and juicy. Make sure to season well with salt flakes, as the combination of creamy, sweet corn and a little salt is to die for. (But that does make it 4 ingredients.. sorry!)
Here is your Creamed Corn Recipe:
- 6-8 fresh corn cobs
- 1 can coconut cream
- 8 kaffir lime leaves*
- sea salt flakes
- Cut the corn away from the cob into a large bowl. Using a spoon, scrape close to the cob to release the corn juice.
- In a shallow casserole, heat the coconut cream and lime leaves or zest together until it comes to a boil.
- Pour the corn into the pan, stir and season generously with salt. Cover and let cook for 3-5 minutes, checking for doneness and stirring half way.
- When just cooked through, the kernels will still be softened yet still a bright yellow colour. Take off the heat and once cooled slightly, remove the lime leaves (if using).
If you can't find kaffir lime leaves, use the grated zest of 1-2 limes.
I love my new toy, the Le Creuset Shallow Casserole. Check out this write up of it, plus get my recipe for Risotto with Stuffed Zucchini Flowers.