Chipotle Coconut Creamed Corn




Introduction: Chipotle Coconut Creamed Corn

About: I helped start Instructables, previously worked in biotech and academic research labs, and have a degree in biology from MIT. Currently at our parent company Autodesk, learning new things, and trying to catc...

A savory blending of disparate food traditions. Or, cleaning out the fridge.

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Step 1: Acquire and Prep Ingredients

It's summer, and that means fresh corn.

I'm a complete corn snob, but also an optimist- I buy corn at the farmers' market, always hoping that one day it will actually be up to good. I grew up eating great corn in Indiana, and even got fantastic corn in Boston- I followed Stillman's Farm to just about every farmers' market in the city when their Mirai corn was in season. Surprisingly, I've completely failed to find very good corn in California- we keep trying, but after an ear or two eaten straight, we end up cutting the corn off the cob for use as an ingredient.

Thus, you'll need:

5-8 ears fresh sweet corn on the cob
1 large onion
1 bunch basil (parsley or cilantro can substitute; it just has to be fresh)
1 bunch scallions
1/2 c coconut milk or coconut cream
2 Tablespoons chipotle peppers in adobo sauce (from a can)
sugar (maybe)
salt & pepper

Shuck the corn, and cut the kernels off the cob with a very sharp knife.
Edited to add: I just got this OXO Corn Stripper from Williams-Sonoma, and am quite happy with it. It's easy to use, and there's much less mess from kamikaze corn kernels. Even my mom liked it.
Chop the onion into small chunks, about the same size as the corn kernels.
Chop the scallions, basil, and chipotles.

Step 2: Saute Onions and Corn

Preheat a large pot, then melt a pat of butter with some oil.

Add the corn and onion to the pot, and stir until the onion becomes translucent.

Step 3: Add Remaining Ingredients

Add the chipotles, scallions, and coconut cream, and half of the fresh herbs.

Cook approximately 10 minutes until the corn has softened, the coconut milk has picked up the color and flavors from the rest of the ingredients.

Season to taste with salt and pepper, then stir in the remaining fresh herbs. If the corn isn't sweet enough on its own, add a bit of sugar to punch it up. This is especially relevant if the corn is old, as the sugars turn to starch over time.

Step 4: Serve

Serve warm or cold.

The flavors mingle and deepen after overnight refrigeration, but double-check the seasonings again before serving the corn cold.

This works beautifully as a side dish with grilled meats, and is a fantastic base for corn-and-peach salsa.

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    11 Discussions


    Reply 11 years ago on Introduction

    You've probably only had mediocre corn! Excellent fresh sweet corn, freshly-picked and barely cooked, will blow your mind.


    Reply 11 years ago on Introduction

    I've tried canned, corn on the cob, and other brands and styles. I almost puked every time.


    Love corn & this looks like a quick, easy & tasty recipe. I would really like to make this but don't have "canned chipotle peppers in adobo sauce" in my country. Can you suggest anything as a substitute.


    Reply 11 years ago on Introduction

    Basically the idea is to get a rich, smoky roasted chile flavor. If you can get dried chiles, especially chipotles, rehydrate/chop them and add a bit of hot sauce to taste. Otherwise, you can add a mix of hot sauce and dried chile powder to kick up the seasonings. Sometimes we skip the chile altogether if we're out, lazy, or feeding people who don't like spice. It's still good!


    Reply 11 years ago on Introduction

    Thanks for that. I'll use whatever I have floating about that has a bit of a kick to it. After all, you did say it's "a savory blending of disparate food traditions. Or, cleaning out the fridge." Also a favourite cuisine of mine ;)