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Coconut Creamed Corn

Ingredients

  • - FOR THE QUICK PICKLED SHALLOTS -
  • 1/2 cup white vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon peppercorns
  • 4 medium shallots, thinly sliced
  • - FOR THE CORN -
  • 2 tablespoons vegetable oil
  • 1 medium shallot, diced
  • 1 medium serrano pepper, seeded and diced
  • 1 pound frozen corn
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cumin
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon cinnamon
  • 1 (13.5 ounce) can coconut milk
  • 2 tablespoons toasted, shredded coconut, for serving
  • 2 green onions, sliced on the bias, for serving

Cooking Instructions

Step 1: For the Quick Pickled Shallots: In a small saucepan, bring the vinegar, 1 cup of water, sugar, salt, and peppercorns to a boil over medium heat, stirring until the sugar and salt dissolve.

Step 2: Remove from heat, separate the shallots and add to a large mason jar then pour the vinegar mixture over top.

Step 3: Close the jar and let sit for at least 1 hour before using.  Refrigerate up to 2 weeks and drain before using.

Step 4: For the Corn: Heat a large cast iron pan over medium heat, add the oil and heat through.  Add the shallot and serrano pepper and sauté until the shallots are soft, about 4 minutes.  Add the corn and cook, stirring occasionally, until the corn is tender, about and additional 6 minutes.

Step 5: In a small bowl, stir together the paprika, thyme, cumin, all-spice, and cinnamon.  Add the spice mixture to the coconut milk, stirring to combine, and add the coconut milk mixture to the cast iron skillet.  Continue to cook over medium-low heat, stirring occasionally, until the coconut milk has reduced, about an additional 10 minutes.

Step 6: Stir in a generous forkful of the pickled shallots.  Add to a serving bowl and top with the toasted coconut and green onion.

Enjoy this dairy-free side dish from Cooking with Cocktail Rings!