Recipe: Coconut Creamed Corn with Jalapeno, Curry, & Lime

Recipe by Joey Ward of Gunshow
Demonstrated at Grant Park Farmers Market on August 28th, 2016

  • 12 ears sweet corn
  • 1 can coconut milk
  • 2 jalapenos, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon  ginger, minced
  • 1 medium onion, small diced
  • 2 tablespoons coconut oil
  • 2 limes (zest & juice)
  • 1 tablespoon madras curry
  • Salt to taste
  • 1/4 cup roasted chopped peanuts
  • 1/4 cup toasted shredded coconut
  1. Begin by roasting 3 ears of the corn in a 350 degree oven on roasting rack, with husks still on for 30-40 mins. Set aside to cool.
  2. Shuck the cooked corn (once cooled) and cut kernels off the the cobs. Discard cobs and husks and reserve the roasted corn kernels.
  3. Shuck the remaining raw corn and discard husks. In a large bowl with a grater, grate the raw corn making sure to extract the milky corn liquid from the cob. Discard the grated husks. Reserve the corn pulp.
  4. In a medium pot, over mediu-heat, sweat the onions, jalapenos, garlic, ginger in the coconut oil, until slightly translucent.
  5. Add madras curry and stir until fragrant.
  6. Add corn pulp and roasted corn and simmer for about 3 minutes stirring occasionally.
  7. Add coconut milk and cook another 5 mins, or until desired thickness.
  8. Add salt to taste. Remove from heat, and stir in lime juice and zest.
  9. Serve topped with toasted coconut, and peanuts.

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