Curried Corn with Coconut Milk Recipe

Cook Time: 15 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 8 ears fresh corn
• 1 (13 1/2-ounce) can light coconut milk
• 2 teaspoons curry powder or garam masala, plus more for garnish
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Fresh cilantro for garnish

Directions

1. Cut the kernels from the corn using a sharp knife or corn stripper.
2. In a medium saucepan, bring the coconut milk, curry powder, and grated ginger to a boil over medium-high heat.
3. Once boiling, reduce the heat and simmer for about 5 minutes, or until the mixture has slightly thickened.
4. Stir in the corn kernels, kosher salt, and black pepper, then bring the mixture back to a boil.
5. Reduce the heat again and simmer, stirring occasionally, until the corn is tender and the mixture becomes creamy this should take about 10 minutes.
6. Once ready, remove from heat and garnish with fresh cilantro and a sprinkle of extra curry powder for an added flavor boost.

Nutrition Facts (per serving)

• Calories: 265
• Total Fat: 10g (13% Daily Value)
• Saturated Fat: 6g (32% Daily Value)
• Cholesterol: 0mg (0% Daily Value)
• Sodium: 686mg (30% Daily Value)
• Total Carbohydrates: 45g (16% Daily Value)
• Dietary Fiber: 6g (20% Daily Value)
• Total Sugars: 9g
• Protein: 8g (16% Daily Value)
• Vitamin C: 12mg (13% Daily Value)
• Calcium: 21mg (2% Daily Value)
• Iron: 2mg (12% Daily Value)
• Potassium: 542mg (12% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Author: Virginia Willis | More Recipes by Virginia

History and Origin

The origin of Curried Corn with Coconut Milk can be traced to the fusion of traditional American and South Asian flavors. The dish combines the sweetness of corn, a staple in American cuisine, with the rich, creamy texture of coconut milk commonly used in Southeast Asian cooking. Curry, particularly in its various regional forms such as Indian masala or Thai curry, adds a depth of spice to the corn, creating a bold contrast of flavors. This recipe reflects the increasing trend of combining indigenous American ingredients with global influences, particularly in the era of culinary exploration and fusion cooking.

Regional Variations

Though this dish is relatively modern and flexible, it draws inspiration from different parts of the world. In India, corn is sometimes cooked in creamy curry sauces, although coconut milk is not always used. In Southeast Asia, coconut milk is frequently paired with various vegetables and grains, offering a smooth base that complements the spices. The addition of ginger, curry powder, and cilantro can also bring in elements of both Thai and Indian cooking traditions. Regional variations of this dish may incorporate other vegetables like bell peppers, peas, or even potatoes, adding further diversity to the recipe.

Differences from Similar Dishes

Curried Corn with Coconut Milk stands out due to its simplicity and the unique combination of flavors. Unlike traditional creamed corn or corn chowder, which typically use dairy-based ingredients like butter and cream, this recipe embraces the dairy-free richness of coconut milk. The use of curry powder or garam masala further differentiates it from other corn dishes by introducing a distinct spiciness and warmth, which is not usually found in conventional corn preparations. The dish also avoids the heaviness of typical cream-based side dishes, making it a lighter alternative while still rich in flavor.

Where It's Commonly Served

Curried Corn with Coconut Milk is typically served as a side dish at both casual and festive gatherings. In the United States, it can be found accompanying grilled meats or used as part of a vegetarian meal. Its flavors are also a great match for any Southeast Asian-inspired meal, often paired with grilled chicken, seafood, or tofu. In Caribbean and Indian cuisines, variations of corn cooked with curry and coconut milk may appear as a side dish or even as a vegetarian main dish. This recipe's versatility also makes it a great addition to summer barbecues, potlucks, or holiday dinners.

Interesting Facts

• The combination of coconut milk and curry powder in this dish is not only delicious but also offers health benefits. Coconut milk is rich in medium-chain triglycerides (MCTs), which are believed to support metabolism and provide a quick energy source.
• Corn, one of the main ingredients in this dish, is one of the oldest cultivated crops in the Americas, dating back over 10,000 years to ancient Mesoamerican civilizations.
• Adding curry to corn isn't just about flavorcurry powder contains turmeric, which has powerful antioxidant and anti-inflammatory properties.
• In some parts of India, sweetcorn curry is a common street food, where it's served with a variety of chutneys and flatbreads, showcasing the versatility of corn in the Indian culinary tradition.

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