Although delicious fresh off of the grill and slathered with butter, this recipe blends the richness of butter and the creaminess of milk to create a beautiful symphony of flavors that will take you straight to paradise!
Tips
- Fresh is always better if you can dedicate the time to cleaning and prepping. You may need to adjust the cooking times for this recipe if using fresh corn.
- If you want to save on time and keep things easy (as I did), you can use frozen sweet corn nibblets. They can be thawed the day before or added to the pot frozen. Just keep in mind that cooking them frozen might water down the sauce a bit. Cook it a bit longer to reduce and thicken.
- Grill the corn beforehand to give the sauce a unique smokey flavor!
- Coconut milk adds a distinct flavor and creaminess to the corn. It’s very versatile and can be seasoned to be more savory than sweet, depending on what flavor profile you’re going for. It’s also a great vegan-alternative to regular dairy milk.
- Personally I don’t find that coconut milk makes the recipe too sweet because the herb and spice blend that is used includes seasoning salt and balances all of the flavors well.
- If you’re not a fan of coconut milk, no worries! There are many vegan creamers that would also work well. Just keep in mind that you may have to add sugar to balance out the savoriness. This recipe doesn’t use any additional sugar because the seasoning blend is tailored to compliment the sweetness from the corn and coconut milk.
- If you don’t want to use coconut milk, other vegan or dairy creamer should work. I haven’t personally made this recipe any other way, but feel free to experiment based on your preference!
Yield: 4-6 Servings
Juicy Corn on the Cob with Cream Sauce
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 1 6-pack corn nibblets, thawed
- 2 cans full fat coconut milk
- 2 tbsp butter
Seasonings
- 1 tsp seasoning salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cajun seasoning
- 1/4 tsp black pepper
- 1/4 tsp sage (optional)
- 1/4 tsp thyme (optional)
Instructions
- In a large pot, combine coconut milk, butter and seasonings until well blended. Bring to a boil.
- Add corn and stir until well covered.
- Reduce heat to simmer and cook for ~10 min or until corn is tender.
Notes
Garnish with parsley or chives before serving.