Pacific Cream Corn
Indulge in the creamy, tropical allure of Pacific Cream Corn, a delightful twist on the classic comfort food side dish. This vibrant recipe combines the natural sweetness of fresh corn with the velvety richness of coconut milk and heavy cream, all brought together with a hint of zesty lime juice and aromatic shallots. Perfectly balanced with a touch of sugar and a dash of seasoning, this dish offers a luscious, slightly exotic flavor profile that will transport your taste buds to sunny shores. Whether you serve it alongside grilled seafood or as a standalone bowl of decadence, this quick and easy recipe is sure to impress. Garnish with fresh cilantro for a burst of color and a fresh twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups fresh corn kernels (about 5 ears of corn)
- 2 tablespoons unsalted butter
- 1 medium shallot, finely diced
- 2 cloves garlic cloves, minced
- 1 cup coconut milk, full-fat
- 0.5 cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons cilantro, chopped (optional, for garnish)
Instructions
Using a sharp knife, carefully cut the kernels off the cob if using fresh corn, and measure out 4 cups.
In a large skillet or saucepan, melt the butter over medium heat.
Add the diced shallot and cook until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the corn kernels to the skillet and stir to coat them in the butter-shallot mixture.
Pour in the coconut milk and heavy cream, stirring to combine.
Add the sugar, kosher salt, and freshly ground black pepper, and stir to mix evenly.
Bring the mixture to a gentle simmer over medium heat and cook for 10-12 minutes, stirring occasionally, until the corn is tender and the sauce has slightly thickened.
Remove the skillet from the heat and stir in the fresh lime juice.
Adjust seasoning with additional salt or pepper, if needed.
Transfer the cream corn to a serving bowl and garnish with chopped cilantro, if desired.
Serve warm as a side dish or enjoy on its own.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 49.8 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2188 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
