Coconut Creamed Corn
There’s a reason creamed corn elicits childlike wonder: It’s comforting, indulgent and a joy to make. Grating the corn extracts the soupy milk from the cob, which magically thickens when cooked with the kernels to create a creamy, porridge-like dish. This vegan recipe shows the adaptability of creamed corn, with the addition of ginger for a warm, spiced afterglow, and fragrant coconut milk, which emphasizes corn’s natural sweetness. There are many ways to eat this: for breakfast, with a fried or jammy egg; for lunch, with pan-fried halloumi or salad fixings like avocado, cherry tomatoes and tender leaves piled on top; or for dinner, as a base for a curry or stir-fry.
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