Coconut Milk Corn

A fragrant, sweet-and-spicy side dish made with fresh summer corn.

Course Side Dishes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 138 kcal
Author Hello Veggie


  • 2 teaspoons coconut oil
  • 3/4 cup sliced green onions 1 small bunch
  • 6 ears corn kernels removed
  • 1/2 cup coconut milk
  • 1 teaspoon soy sauce or tamari
  • 1-2 teaspoons sriracha
  • 1/3 cup roughly chopped cilantro
  • Salt to taste


  1. Heat the oil in a large skillet over medium-high heat. Add the onions and cook for about 2 minutes, or until softened.
  2. Stir in the corn, coconut milk, soy sauce, and sriracha; cook for about 5 minutes more, or until the liquid has thickened. Remove from heat.
  3. Stir in the cilantro and season to taste with salt.

Recipe Notes

For more of a creamed corn texture, puree half of the corn kernels with the coconut milk; add this mixture to the skillet with the rest of the corn, soy sauce, and sriracha. Cook only until warmed through, then stir in the cilantro and season with salt.