Easy Creamed Corn

Updated: Nov 22, 2019


  • 2 cups corn kernels

  • 1 can (15 ounces) coconut milk

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • Handful flat-leaf parsley, chopped

  • 1/4 teaspoon red pepper flakes

  • 1 tablespoon chopped scallions


  1. Combine corn and coconut milk in a saucepan over medium heat, and bring to a simmer. Season with salt and pepper. Cook until coconut milk has evaporated a bit and thickened, about 15 minutes.

  2. Once the mixture has reached the desired consistency, mix in parsley, red pepper flakes, and scallions.

Recipe adapted from greatist.com