Recipe | Fresh Corn Saute with Coconut Milk & Sriracha

Fresh Corn Saute with Coconut Milk & Sriracha
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.

Corn on the Cob
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 & 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.

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Fresh Corn Saute with Coconut Milk & Sriracha

Prep Time

10 minutes

Cook Time

7 minutes

Total Time

17 minutes




  • 2 tsp. peanut or vegetable oil
  • 3/4 c. thinly sliced green onions (about 1 bunch)
  • 6 ears fresh corn, kernels removed
  • 1/2 c. light coconut milk
  • salt to taste
  • 1-2 tsp. sriracha (depending on how much spiciness you like)


  1. 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.


I 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. 🙂

Now 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!

I’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!

Yay! 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!

It’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!

Yum, 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?

Yeah, 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!

It’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. 🙂

I 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!!

I’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!

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