Sweet corn is one of those crops that has an almost cult-like following. In Traverse City, when the corn would arrive at market folks who rarely took the time to shop the farmers market would show up in droves to buy dozens of ears. The joy of super fresh sweet corn is a force to be reckoned with!
I can't say I'm any different than the crowds. I rarely eat corn throughout the year, but when the season for it arrives I just can't get enough! So one can imagine the happiness I encountered when discovering that corn season lasts for months in Oregon, as opposed to the short lived weeks of fresh corn in Michigan!
What a joy!
This recipe for creamed corn was inspired by a magically simple corn dish served at Portland's most-loved Thai spot, Pok Pok. Its nothing more than slightly charred grilled corn on the cob served with decadent coconut cream as you normally would use butter. You should make it, you won't be sorry!
I wanted to take the coconut corn to a different level, and decided to remove it from the cob for a creamed corn sort of effect. You'll have this dish on the table in 20 minutes or less, and I promise you'll love it!
2 ears of fresh corn, kernels removed
about 1/4 cup red onion, finely chopped
1 tsp butter or oil
1/2 tsp whole seed cumin
salt & pepper to taste
1/2 cup coconut milk
1 Tbsp lime juice
- Sautee onions in butter/oil until translucent, about 5 minutes.
- Add cumin, a few pinches of salt, and a little pepper. Continue sautéing for a minute or so longer, to toast the cumin a bit.
- Add corn, coconut milk and lime juice and let cook, stirring occasionally, until most of the liquid has boiled off and you're left with a thick creamy sauce surrounding your corn!