This may be a niche experience, but I feel like restaurants are constantly serving me bad creamed corn. It's always bland or watery and every time I order it, I’m left a little disappointed.
I’ve finally decided to tackle this recipe myself. This is my Coconut Creamed Corn. It delivers on flavor and makes the perfect side for almost any main dish. The sauce is slightly spicy and sweet with a silky, creamy sauce that balances beautifully with the pops of crunchy fresh corn (using fresh corn not canned is important here). I recently paired this with my Slow-Braised Grape Lamb Shanks and would recommend that you do the same.
Ingredients:
1 tablespoon olive oil