This creamed corn with coconut milk, cream cheese, and sweet corn delivers a rich, tropical twist on a classic side—perfectly smooth and full of flavor.
Ingredients
- 4 cups sweet corn canned, frozen or fresh if in season
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup canned coconut milk unsweetened
- 2 tbsp cream cheese
- 1 tbsp sugar
- salt and pepper to taste
- smoked paprika for garnish
- Toasted shredded coconut for garnish
Instructions
Make a roux
- In a saucepan over medium heat, melt butter and stir in the flour. Cook for about 1–2 minutes to get rid of the raw flour taste.
Add the liquids
- Slowly whisk in heavy cream and coconut milk. Keep stirring until smooth and it begins to thicken — about 4–5 minutes on medium-low heat.
Add cream cheese
- Stir in cream cheese until fully melted and incorporated. It adds a silky richness.
Add corn
- Stir in corn and reduce heat to low. Simmer for 5–8 minutes until the corn is fully warmed and the sauce is thick and creamy.
Adjust seasoning
- Add salt and pepper to taste, plus sugar.
Serve
- Spoon into a bowl and, if you want to level it up, sprinkle a few toasted coconut flakes on top for texture and a pop of coconut flavor.
Nutrition
Calories: 124kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 17mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.4mg
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