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Coconut Milk Corn

Hello Veggie
A fragrant, sweet-and-spicy side dish made with fresh summer corn.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dishes
Servings 6 servings
Calories 138 kcal


  • 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


  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook for about 2 minutes, or until softened.
  • 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.
  • Stir in the cilantro and season to taste with salt.


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.


Serving: 1/6 of recipeCalories: 138kcalCarbohydrates: 18.3gProtein: 3.4gFat: 7.5gSaturated Fat: 5.7gFiber: 2.7gSugar: 4.9g
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