Creamed Corn with Grilled Vegetables

Creamed corn with grilled vegetables is a deliciously comforting breakfast dish. The creaminess comes from ground almonds and coconut milk. It works well with cashews, too. I like my creamed corn with a poached egg, shaved parmesan and chopped chives on top. Or you can have a few slices of smoked salmon or prosciutto on the side. Here’s a link to the grilled vegetables, from a previous blog post: grilled broccolini, cherry tomatoes and corn

Did you know that corn (maize) is the only cereal crop native to the Americas? It was first grown by the indigenous people in Mexico about 9,000 years ago. Native Americans taught European colonists to grow the grains. Within 50 years of its introduction into Spain by Christopher Columbus, it was cultivated all over Europe. It is the most important crop in the USA and is a staple food in many regions. Think of tamales and tortillas in Mexican and Central American dishes, and polenta in northern Italian, Swiss and Balkan cuisine.

If you’re interested in learning more about the prevalence of corn in the USA, author Michael Pollan has much to say on the subject: https://michaelpollan.com/books/the-omnivores-dilemma/ https://michaelpollan.com/reviews/were-living-on-corn/

I’m serving creamed corn with grilled vegetables for Easter Sunday brunch. Do you have a favourite breakfast dish?

Best wishes,

Amanda

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Print Recipe

Creamed Corn with Grilled Vegetables

Creamed corn with grilled vegetables is a deliciously comforting breakfast dish, served with shaved parmesan and chives on toast.

Prep Time5 minutes mins

Cook Time15 minutes mins

Servings: 4 people

Author: Amanda Lawson

Ingredients

• 3 cobs corn, kernels removed
• 1/2 brown onion, peeled and chopped
• 2 tbsp blanched or slivered almonds substitute with raw cashews or hazelnuts
• 200 mL coconut milk or 100mL coconut cream & 100mL water
• 2 tbsp olive oil
• sea salt and cracked black pepper
• to garnish: shaved parmesan, chopped chives

Instructions

• Heat the olive oil in a frypan, and sauté the corn and the onion with the salt for a few minutes until the onion is soft.
• Stir in the almonds and coconut milk, cover and cook over a medium heat, for 5 minutes.
• Remove from heat and allow to cool. Blend to desired consistency. Add a little extra coconut milk if it is too thick.
• Keep the creamed corn warm in a saucepan on the stove until you're ready to serve.

Notes

Creamed corn can be made in advance, and refrigerated until you're ready to use it. It will keep in the fridge for up to three days. Save the corn cobs to cook in a chicken or vegetable stock.