Coconut Creamed Corn

A delicious vegan recipe that's a healthier take on the original creamed corn, it will have you taking home an empty dish at the end of every potluck.

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Servings: 6

Prep Time: 00:10

Cook Time: 00:10

Main Ingredients

2 tbs olive oil

2 green onions diced

1/2 hatch chile (seeds removed) thinly sliced

3 cloves garlic, thinly sliced

1/4 cup red onion, thinly sliced (optional)

1 tbs ground ginger

1 tbs ground turmeric

16 oz coconut milk

1/4 cup dry rice

3 ears of corn (kernels removed)

2 tbs chives, diced (optional)

salt and pepper to taste

1 lime for serving


1Cook rice with water until it is almost done but still has time left to cook.

2Add olive oil to frying pan over medium heat. Once oil is hot, place onions, chiles, garlic, red onion, and ginger in pan. Stir to coat everything in ginger. Let cook about 3 minutes, stirring occasionally.

3Add the turmeric and stir to coat everything in turmeric. Allow to cook until fragrant, about 30 seconds to a minute.

4Add corn to pan, increase heat to medium high and let cook until it starts to barely brown. Pour in coconut milk and rice and let simmer until rice is done and coconut milk reduces. Stirring often. Salt and pepper to taste.

5Remove from heat. Add chives to top of corn and a squeeze of lime juice. Serve and enjoy.

Additional Notes

adapted from Bon Appetit's Healthyish recipe.

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