Helping Hands in the Kitchen: Coconut Creamed Corn

A bowl of creamy yellow corn with swirls of coconut milk on top and sprinkled with herbs and spices.

This dish’s combination of corn, coconut milk, and spices creates a creamy and flavorful side dish that will impress. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to make and will become a staple in your recipe book. So, let’s get started!

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EQUIPMENT: Medium pot, knife, cutting board, small bowl


  • 1 tbsp oil
  • 1/2 cup yellow onion, diced
  • 1 cup bell pepper, diced (mix of red and/or orange)
  • 2 tbsp tomato paste
  • Salt, to taste
  • Ground black pepper or cayenne pepper, to taste, optional
  • 1 tsp garlic powder
  • 1/2 tsp cumin (or other spice you prefer)
  • 2 ea 15oz canned corn, rinsed and drained
  • 1 1/2 cups canned coconut milk
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 2 tbsp fresh herbs, chopped (basil, cilantro, parsley)


  1. In a medium pot, heat oil over medium heat. Add onions and peppers. Sauté 5-7 minutes or until tender. Stir occasionally.
  2. Add tomato paste, spices, corn, and coconut milk. Stir well to combine. Bring to a boil.
  3. In a separate small bowl, combine 1 tbsp cornstarch and 1 tbsp water. Mix well. Pour cornstarch mix in corn mixture little by little while continuing to stir until milk has thickened to your liking. Let simmer for about 5 minutes. Taste and adjust seasonings.
  4. Pour corn into serving dish and top with fresh herbs. Enjoy!



Coconut – Great source of many nutrients and minerals, including iron, selenium, magnesium, and copper. It contains lauric acid which is a healthy fat that can aid in weight loss and metabolism.

Corn – Rich source of carotenoids and antioxidants, which can help protect your eyes and other tissues from oxidative damage.

Left: Open Coconut
Right: Corn in the field

Recipe provided by Reanetta Perkins
Maryland University of Integrative Health