This easy Fresh Corn Sauté recipe uses coconut milk and sriracha for an Asian-inspired twist. It might be the perfect summer side dish!
Fresh Corn
So technically it’s not corn season yet. But I’m terribly impatient, so when I saw corn at the grocery store, I had to get it, even if it was from Florida. (I mean, Florida isn’t that far away, right? It’s kind of local?)
These days, you can get just about any vegetable year round. Most of them taste the same anytime you get them. (Fruit is another story, of course!) But not corn. Oh sure, you can buy fresh corn in January. But you should probably put the word fresh in quotes, because it’s not really fresh. It’s shucked and washed and packed on a tray and wrapped in plastic. It’s also about as flavorful (and tough!) as the plastic it’s wrapped in.
When the first fresh corn arrives in the produce section after winter, it’s something to celebrate (even if it’s from Florida). It’s the first sign of summer. The months of plastic-wrapped corn from who-knows-where are over and the short stretch of time when we can enjoy tender, sweet ears of corn has now arrived.
About the Recipe
Last week, I mentioned my side dish arsenal and the need to have a collection of go-to quick side dishes for busy evenings. Well, this Fresh Corn Saute with Coconut Milk and Sriracha recipe is another that I’ve added to my collection. While it’s a little bit of a pain de-kerneling all the ears of corn, the fact that it takes less than 10 minutes to cook makes up for it.
Fresh corn? Short cooking time? And easy too? This might just be the perfect summer side dish.
PrintFresh Corn Sauté with Coconut Milk and Sriracha
An easy summer side dish that’s the perfect combination of sweet and spicy.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 1x
Ingredients
- 2 tsp peanut or vegetable oil
- 3/4 cup thinly sliced green onions (about 1 bunch)
- 6 ears fresh corn, kernels removed
- 1/2 cup light coconut milk
- salt, to taste
- 1–2 tsp sriracha (depending on how much spiciness you like)
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add green onions and cook 2 minutes or until softened, stirring frequently.
- Add corn and coconut milk; continue to cook, stirring occasionally, until most liquid has evaporated, about 5 minutes.
- Stir in sriracha and salt to taste.
42 Comments
Adrienne @ How to Ice a Cake
May 14, 2012 at 9:55 amI need to pick up a bottle of sriracha the next time I’m at the grocery store. I have been majorly craving spicy food lately! I can’t wait for corn season. Nothing better than summer fresh corn.
Kiersten
May 15, 2012 at 3:53 pmI totally look forward to corn all year long. I try to make it at least once or twice a week during the summer! And if you’re too lazy to de-kernel your corn, you can always squirt a little sriracha right on the cob. 🙂
RJ
May 14, 2012 at 12:16 pmSo yummy!!! I love the contrast of the sweet corn and spiciness of the sriracha!
Kiersten
May 15, 2012 at 3:53 pmSweet and spicy is one of my favorite combinations! 😀
[email protected] eco friendly homemaking
May 14, 2012 at 1:12 pmOh this sounds really good and I agree corn season is always so popular around here!
Kiersten
May 15, 2012 at 3:56 pmYup, I think everyone gets excited for when the first local corn starts appearing at the market!
Jackie @ Domestic Fits
May 14, 2012 at 2:43 pmWe are SO on the same page right now. I posted waffles with corn and sriracha today! Such a great flavor combo 🙂
Kiersten
May 15, 2012 at 3:57 pmSriracha makes everything better, right? 🙂
Liz @ A Nut in a Nutshell
May 14, 2012 at 3:01 pmNow I’m curious as to how local NC corn tastes, because I’m super spoiled from Michigan. We had the most tender sweet corn ever. And the strawberries were glorious. I picked strawberries from here last weekend, and they were just meh. Decent, but nothing like Michigan. Such a bummer! But your recipe looks divine regardless!
Kiersten
May 15, 2012 at 4:00 pmI’m growing strawberries and at first I thought they were awful. But I think it was because I picked them after a few days of rain. The past few times I’ve had them, they were SO good–sweet and perfect! I think strawberries are finicky like that. Plus, some varieties grown on farms don’t taste the best. A farmer at the farmers market explained to me that they grow two varieties, one that holds up well and one that tastes good. 😉
In Wisconsin, I always thought the corn was hit-or-miss and that’s been my experience here too. You never know what you’re going to get!
Brenda Williams
May 14, 2012 at 6:59 pmThis sounds so good! I love corn and sriracha, but never thought of them together. You come up with some of the most amazing dishes. Love the photo too.
Kiersten
May 15, 2012 at 4:03 pmNext time you make corn on the cob, put a little bit of sriracha on it. If you like spicy food, you will love it! I do that instead of butter.
Jessie
May 14, 2012 at 9:52 pmSo happy you posted this! These happend to be ingredients that I need to use before I move. Making tomorrow!
Kiersten
May 15, 2012 at 4:04 pmYay! We moved a year ago and I remember that all too well–I spent so much time searching for recipes to use up some of the oddball ingredients I had in the fridge. Good luck with your move!
Jesica @ Pencil Kitchen
May 14, 2012 at 10:04 pmThis is one of my quick side dishes too! But you made it with coconut milk! I wonder how it tastes!! I usually just use butter and salt.
Kiersten
May 15, 2012 at 4:05 pmAdding the coconut milk gives it a slightly tropical flavor–so good! But then again, I love anything with coconut milk added to it. 🙂
Julie @ Tastefully Julie
May 14, 2012 at 10:47 pmLove sriracha, fresh corn, and coconut milk so I don’t see how I could go wrong with this!
Kiersten
May 15, 2012 at 4:06 pmYou can’t! 😀 And it’s super easy too!
Kelly @ Free Spirit Food
May 15, 2012 at 9:30 amI love the addition of coconut to corn! yum!
Stefani
May 15, 2012 at 11:27 amSounds yummy! We like to eat corn with a little mayo, chili powder and parmesan cheese!
Kiersten
May 15, 2012 at 4:07 pmI bought a corn rub that has chili powder and parmesan cheese in it and it’s so good!
Natalie
May 15, 2012 at 11:42 amI don’t know why I haven’t thought to pair corn with coconut milk before – such a great idea! I can’t wait for local corn!
Kiersten
May 15, 2012 at 4:10 pmIt’s a really good combination, but it definitely needs that little spicy kick of hot sauce or pepper to temper the sweetness. I can’t wait for local corn either–it should be here soon!
Genevieve
May 15, 2012 at 1:38 pmYum, I love fresh corn! I’ve been tempted by the ones that have appeared in the grocery stores recently but I haven’t bought any yet. I usually prefer to eat it on the cob – I wonder if you could still prepare it with your ingredients but left on the cob?
Kiersten
May 15, 2012 at 4:12 pmYeah, when I lived further north, I would never buy the early corn, but I figured now that I’m closer to the source, it would taste better and it did. 😉 You could definitely use a mixture of coconut milk and sriracha in place of butter on COTC–I’ve done it before! Just use less milk or it will be messy!
BusyWorkingMama
May 15, 2012 at 3:14 pmSounds really delicious. There is nothing like fresh corn.
Shirley
May 15, 2012 at 11:01 pmI’ve never paired corn with coconut milk before. Must try!
Kiersten
May 16, 2012 at 7:47 amIt’s so good! I even have a recipe where you roll the corn in a little coconut milk before grilling it–it gives it a slightly tropical flavor. 🙂
Kelly @ Texas Type A Mom
May 16, 2012 at 10:54 pmWhat a great combination of flavors! This sounds like such a fresh and flavorful summer dish.
Kiersten
May 17, 2012 at 7:33 amYup, it’s totally perfect for summer. 🙂
Courtney Rae Jones
May 19, 2012 at 12:35 amSuch a delicious sounding unique side dish. Looking forward to bringing this to a BBQ or potluck this summer. Thanks for sharing! 🙂
Kiersten
May 20, 2012 at 3:47 pmIt’s perfect for a summer get-together. Because really, everyone likes corn, right?!
Melissa Klotz
May 22, 2012 at 12:23 amSounds awesome!! My boyfriend loves sriracha and we’re always looking for quick (but fresh) side dishes for dinner!
Kiersten
May 22, 2012 at 9:59 amThis one is definitely quick and fresh! 🙂 I’m always looking for easy sides too, especially for weeknights.
Melissa Klotz
May 23, 2012 at 6:03 pmI actually ended up making this last night with fat-free half & half instead of coconut because that’s what I had on hand it was sooo good!! For lunch today I even added a bit of barbecue sauce. Thanks for the recipe!!
Kiersten
May 24, 2012 at 7:36 amSo glad you liked it–thanks for letting me know! 😀
Brianne @ Cupcakes & Kale Chips
May 28, 2012 at 7:14 pmJust made this and it was great! I used some vidalia onion instead of the green onions. My little guy kept saying “I like want more corn.”
Kiersten
May 29, 2012 at 7:42 amThanks for letting me know–I’m so glad you liked it! 🙂
Candace
June 2, 2012 at 6:21 pmI’ve been buying corn too even though I’m much farther north than you are. I can’t help it. When it makes its appearance in the stores, I am compelled to buy it. Now I know what I’m going to do with the next ears that I buy. With coconut milk and sriracha, you are clearly calling to me!
Kiersten
June 3, 2012 at 6:46 pmYes! I am compelled to buy it too! In fact, I just got finished eating a corn soup I made for dinner. I can’t stop buying corn!
Rachel @ Following In My Shoes
June 15, 2012 at 1:36 amI have been on a corn kick lately … this sounds like it needs to be the next recipe I make!
Kiersten
June 17, 2012 at 8:38 pmOh my gosh, me too, especially now that the local stuff is available at the farmers market again. 🙂 I made COTC for dinner tonight, in fact!