Coconut Sweet Corn

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Average: 5 (1 vote)
Serves 4-6

A quick-fix dish that works well as a starter or served over rice or as a side dish. It takes literally minutes to put together and tastes incredible.

2 cans
sweet corn
2 cups
coconut milk
1 1/2 tsp
(or to taste)
1/4 tsp
turmeric powder
1 tsp
chilli powder
1 tsp
chilli flakes or green chillies paste
1 tbsp
lemon/lime juice
2 tbsp
fresh chopped coriander

Add the salt, turmeric powder, chilli powder, chilli flakes to the coconut milk and bring to a simmer over low heat while stirring constantly. Drain one and a half cans of sweet corn (discard the water), and add the corn into the coconut milk. Give it a stir. Put the remaining half a can of drained corn into a food processor or blender. Blitz it to grind it up a bit, then add this to the pan as well.

Simmer for about 10 minutes over low heat while stirring until all the flavours are infused. Stir in the coriander and lime juice. Taste and adjust seasoning if needed. Turn the heat off and serve!



How much would a 'can' of sweet corn be, in cups or in grams?
I only have sweet corn kernels on hand (not the canned variety)

Fauzia's Kitchen Fun's picture

Hi, approximately 2 cups when drained.

Assalam Aleykum. Can I use frozen sweet corn for this recipe? If yes, do I need to boil them first? Please suggest what do you serve this dish with? Jazakallah

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can use frozen sweet corn and yes you will need to boil them first. This dish is usually a starter, but I also love it over white rice with some grilled chicken.