30-Minute Creamy Coconut Corn Side Dish
Silky corn kernels simmered in rich coconut milk with aromatic garlic, spicy jalapeno, and warm cumin create this dairy-free comfort side. Perfect alongside grilled meats, tacos, or as part of a vegan feast. The coconut milk provides natural creaminess while gluten-free flour thickens the sauce to coat each kernel. Fresh or frozen corn works equally well, making this accessible year-round.
Ingredients
- 4 large ears fresh corn, husked
- 3 cups frozen corn, organic
- 2 Tbsps avocado oil
- 3 cloves garlic, fresh, minced
- 1 jalapeno pepper, fresh, seeded and minced
- 1 15oz can coconut milk, full fat
- 2 Tbsps gluten free flour
- 1 tsp ground cumin
- 1 tsp onion powder
- ½ tsp ground coriander seed
- ⅛ tsp ground pepper
- ½ tsp sea salt
Instructions
- 1
Remove husks and silk from fresh corn, trim one end flat, then slice kernels into bowl, or rinse frozen corn in colander
- 2
Heat oil in medium-large saucepan over medium-high heat until simmering
- 3
Add garlic and jalapeno, saute until fragrant about 1 minute
- 4
Add flour and cook stirring constantly for another minute
- 5
Pour in coconut milk, simmer about 1 minute while stirring continuously to dissolve lumps
- 6
Stir in corn and remaining ingredients, reduce heat and simmer on low about 15 minutes until mixture thickens and corn becomes tender
- 7
Taste and adjust salt and pepper if desired
Tips
Use a shallow bowl when cutting corn kernels to catch them as they fall and prevent mess
Stir coconut milk constantly after adding to prevent lumps from forming in the sauce
Adjust simmering time based on corn type - frozen may need less time than fresh
Good to Know
Refrigerate up to 4 days in covered container
Can be made 2 days ahead and reheated gently on stovetop
Serve hot as side dish with grilled meats, tacos, or rice bowls
Common Mistakes
Stir constantly when adding flour to avoid lumps forming
Keep heat at medium-high when sauteing to avoid burning garlic
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular flour instead of gluten free flour?
Yes, regular all-purpose flour works the same way for thickening. Use the same amount and cooking method.
What if I don't have coconut milk?
Heavy cream or whole milk work but will change the flavor profile. Start with less liquid as dairy thickens differently.
How long will this keep in the refrigerator?
Store covered for up to 4 days. Reheat gently on stovetop, adding a splash of liquid if needed to restore creaminess.