Coconut-Creamed Corn and Grains

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

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This vibrant coconut-creamed corn and grains dish is a wonderful example of how simple, plant-based ingredients can create a deeply satisfying meal. Sweet corn kernels are sautéed with aromatic ginger, garlic and turmeric before being simmered in rich coconut milk to create a velvety, savoury sauce. The addition of hearty grains like freekeh or quinoa provides a lovely nutty texture that balances the natural sweetness of the corn.

As a versatile vegan main or a substantial side dish, this recipe is perfect for busy weeknights when you want something nourishing yet quick to prepare. The contrast of the creamy base against the crunch of crispy shop-bought shallots and a zesty squeeze of lime makes for a beautifully balanced plate. It is a wholesome, fibre-rich option that brings a touch of sunshine to your dinner table.

Ingredients for Coconut-Creamed Corn and Grains

2 tablespoons extra-virgin olive oil
1 serrano chilli or jalapeño, thinly sliced
1 (3") piece fresh ginger, peeled, cut into matchsticks
4 garlic cloves, thinly sliced
2 spring onions, thinly sliced, plus more for serving
1/2 teaspoons ground turmeric
4 ears of corn, shucked, kernels removed
240ml cooked grains (such as freekeh, farro, or quinoa)
240ml unsweetened coconut milk, plus more for serving
Kosher salt
4 tablespoons store-bought crispy onions or shallots (such as Lars Own, French’s, or Maesri)
Lime wedges (for serving)

How to make Coconut-Creamed Corn and Grains

Heat oil in a large nonstick skillet over medium. Cook chilli, ginger, garlic, and 2 sliced spring onions, tossing, until softened and fragrant, about 3 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 5 minutes.

Add grains to skillet and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add 120ml coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 tablespoons water if needed to loosen, until flavours have come together, about 3 minutes.

Divide corn mixture between plates or shallow bowls and drizzle with more coconut milk. Top with crispy onions and more spring onion. Serve with lime wedges for squeezing over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.