Fresh from the Kitchen: Recipes & Food Inspiration
- Use full-fat coconut milk with water; butter optional or swap for plant-based butter, y'all.
- Bring water and coconut milk to a boil, add garlic, honey, Cajun and Old Bay, simmer, then boil corn about 15 minutes.
- Save the leftover coconut broth to poach shrimp, salmon, chicken, or to make a Thai-style coconut soup.
This Cajun Milk-Boiled Corn on the Cob recipe features tender corn on the cob swimming in a flavor-filled, creamy broth. The corn is bathed in a blend of Cajun spices, garlic, and more that make it extra decadent and rich. It’s wildly easy to bring together and makes for one epic side dish to accompany your favorite main entrees!
Most of the time when I’m consuming corn, it’s either roasted, sautéed, or traditionally boiled corn on the cob. But man, I love a creamy corn situation. This corn recipe features full pieces of corn on the cob that have been boiled and cooked in a creamy, spiced broth. Unlike other corn recipes, this one is supremely rich and decadent, y’all.
It somewhat reminds me of a Thanksgiving-style, creamed corn dish, but still on the cob. While this is a year-round recipe, it’s especially fun during these summer months. Walk with me, this creamy corn paired next to some freshly grilled chicken and potato salad on a plate? 👀😮💨…this Cajun Milk-Boiled Corn on the Cob is next level!
Ingredients Needed For This Corn Recipe:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Corn on the cob: Fresh corn on the cob 🌽!
- Coconut milk: This recipe is dairy-free, thanks to the use of coconut milk. I love the subtle coconut-y flavor it adds to the broth as well.
- Garlic: Lots of minced garlic, yummm.
- Honey: For a touch of sweetness.
- Cajun seasoning: My homemade Creole Cajun seasoning is my holy grail. It’s a well-rounded, bold spice with a blend of different spices. Make my scratch-made version or use store-bought Cajun seasoning.
- Old Bay seasoning: Adds a bit more zest to the broth, mmm.
- Hot sauce: For a pop of heat, gotta have it.
- Butter: I mean, what is corn without butter? I don’t wanna know!
How To Make This Cajun Milk-Boiled Corn on the Cob:
(Note: please see the recipe card directly below for the complete written instructions.)
- In a pot over medium-high heat, combine the water and coconut milk and stir to combine. Bring the liquid to a boil and then reduce to a simmer. Add the flavor agents and butter pats. Stir until well combined. Let the mixture continue simmering for about 5 minutes.
- Add the corn to the pot and let the corn boil in the mixture for about 15 minutes or until tender.
- Remove the corn from heat and garnish with fresh chopped parsley!
Serving Your Creamy Corn:
Serve the creamy milk-boiled corn as-is or alongside your favorite main entrees (try it w/ my Tequila Lime Marinated Chicken). Listen, that creamy, buttery broth will be dripping all over! Get you some corn holders, ha. It’s rich, it’s so luscious and indulgent, gahhhh. The spices, the garlicky goodness…sheesh 😛.
Leftover Coconut Broth:
Want to repurpose that silky coconut milk broth? Let’s get into it! After all the corn has been consumed, you’ll likely have a bit of leftover liquid. You can use it to poach/cook shrimp, salmon, chicken, or other protein of choice.
→ Simply simmer the leftover liquid in a pan, and then add the protein, cooking it until it’s cooked through.
This brothy coconut milk base can also be used to make a Thai-style coconut soup, too!
Leftovers & Reheating Notes:
Storing– Make sure the dish has cooled to room temperature. Then transfer the liquid and corn into an airtight container, and store in the refrigerator. It will keep for 3-4 days in the fridge.
Reheating– To reheat the corn, for best results, carefully add the liquid and corn to a saucepan and place over low heat. Simmer the dish until warmed through. If you prefer, you can also warm the contents in the microwave in a microwave-safe dish until heated through.
If you’re a corn fanatic, you’ll love this Cajun Milk-Boiled Corn on the Cob recipe, friend. It’s such a unique style of corn that hits. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More swoon-worthy sides:
Description
This Cajun Milk-Boiled Corn on the Cob recipe features tender corn on the cob swimming in a flavor-filled, creamy broth. The corn is bathed in a blend of Cajun spices, garlic, and more that make it extra decadent and rich. It’s wildly easy to bring together and makes for one epic side dish to accompany your favorite main entrees!
- 6 ears fresh corn on the cob, shucked & then cut in half
- 3 cups water
- 2 (13.5-ounce) cans full fat coconut milk, room temperature
- 2 tablespoons minced garlic
- 2 tablespoons honey
- 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
- 2 teaspoons Old Bay seasoning
- Kosher salt & fresh ground black pepper, to taste
- Hot sauce, to taste (preferably Louisiana-style)
- 12 tablespoons unsalted butter, cut into pats- see notes
- Fresh chopped parsley, for garnish
- In a large dutch (about 5 quarts or larger) oven over medium-high heat, combine the water and coconut milk and stir to combine. Bring the liquid to a boil and then reduce to a simmer. Add the minced garlic, honey, Cajun + Old Bay seasoning, salt/pepper to taste, a few dashes of hot sauce, and butter pats. Stir the mixture until well combined. Let the mixture continue simmering for about 5 minutes.
- Then carefully add the corn nibblers to the pot and ensure that most of the corn is submerged under the liquid. Let the corn boil in the mixture for about 15 minutes or until tender, carefully stirring the corn every so often.
- Remove the corn from heat and garnish with fresh chopped parsley. Serve the creamy corn as-is or alongside your favorite main entrees. Enjoy!
Notes
- Butter note: Feel free to use traditional butter or plant-based (vegan) butter.
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Camera Eats First
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