Thai-Style Creamed Corn
Homemade creamed corn takes only minutes to make and has much more flavor than store-bought. Thai basil adds a distinctive licorice flavor, but if it is unavailable you can substitute regular basil leaves.
Preparation time: 5–10 minutes
Cooking time: 10 minutes
INGREDIENTS | SERVES 4
- 1 teaspoon cornstarch
- ¼ cup coconut milk, divided
- 1 tablespoon vegetable oil
- 1 teaspoon chopped garlic
- 1 shallot, chopped
- 1 teaspoon canned jalapeño peppers, chopped
- 2 cups frozen or canned corn
- ¼ cup chicken broth
- 1 tablespoon brown sugar
- Salt and pepper, to taste
- ¼ cup chopped Thai basil leaves
In a small bowl, stir together the cornstarch and 1 tablespoon of the coconut milk.
In a small saucepan, heat the oil on medium-low heat. Stir in the garlic and shallot and sauté for 2 to 3 minutes until softened. Stir in the chopped jalapeño peppers. Add the corn and chicken broth and bring to a boil, stirring.
Stir in the brown sugar, salt, and pepper. Add the remaining coconut milk and bring to a boil. Turn the heat down and simmer for 5 minutes.
Stir the cornstarch slurry and add in the middle of the saucepan, stirring quickly to thicken. Stir in the chopped basil. Serve hot.
