I get really riled up when I come across a recipe that asks me to use 1/2 cup to a whole cup of mayonnaise in it. If you’ve ever attempted to make mayonnaise, you know why I would be hesitant to add that much oil to any recipe. I get that it must taste smoother and richer with it, but I’m willing to forego that bit of texture, so long as I don’t have to compromise on the taste. When you are cooking at home for yourself and family, don’t make food that is wildly indulgent without reasoning it out with yourself first. I’m not saying cook super healthy, or go on an unrealistic diet plan, just that if you’re given the option to replace a cup full of mayo (oil) in a corn salad recipe, and you know you can do without it, don’t think twice.
This creamed corn recipe is already a hit with the family. They always think I’m fattening them up with heavy cream and cheese when a bowl of this is set before them, but the truth is this recipe uses neither. It gets its silky creamy texture from reduced coconut milk, which also lends a delicious flavour when crossed with lots of thyme and other aromatics. I intentionally make this side dish a bit spicy, so be warned and cut back on the chillies, if necessary. Try to avoid using ready-shucked packets of corn as they’re not going to give you that gritty, rough final dish that you’re looking for.
Serves 4 as a side
Green Chilli 2
Spring Onions 6-8, both green and white parts
Onion 1, medium-sized
Garlic 5-6 cloves
Thyme 4 tsp, fresh or 1 heaped tsp dry, plus extra to garnish
Allspice berries 1/2 tsp
Corn 4 ears of corn, shucked
Coconut Milk 2 cups
Coriander chopped, to finish
Lime juice 2 tbsp, to finish
Salt and Pepper
Begin by blitzing together the ingredients for the spice paste. This should yield a bit more than you will need, but you can adjust the flavour by adding little or more of this. If you’re left with a little more spice paste, you can freeze it and use it the next time you’re making this (which will be soon, trust me).
In a kadai, add a few spoonfuls of the spice paste. Start with two tablespoons and go from there. Fry the spice paste over medium heat for about 2 minutes to heat it through evenly, then splash in the coconut milk and corn. Bring this mixture up to a boil, then reduce the heat to a low medium and let it simmer for about 15-20 minutes till the coconut milk has reduced considerably to a thick, creamy consistency.
Add in the chopped coriander, and squeeze in the lime juice to finish. Taste for salt. Serve with a few more leaves of thyme on top to finish and take it off the heat.