This Coconut Skillet Corn is one of the three sides for Chef Christian’s Meatloaf and Three dish.
THIS CORN. So simple. So freakin’ delicious. You will keep scooping more and more onto your plate. Chef Christian shares his recipe for this sweet side that pairs perfect with that Smoked Maple Bourbon Meatloaf.
All Meatloaf and Three recipes linked here: Smoked Maple Bourbon Meatloaf, Garlic Pepper Slow-Cooked Green with Cottage Ham, and Harissa Sweet Potatoes.
Check out more of Chef Christian’s recipes over on Youtube.
Coconut Skillet Corn
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
- 8 Corn on the cob
- 1 can Coconut Milk
- 4 Tbsp Unsalted Butter
- 1 Tbsp Sugar
- 2 tsp Salt
- 2 tsp Spiceology Black Pepper
Instructions
- With a very sharp knife, slice corn off the cob including any milk close to the cob and place in a medium mixing bowl. Set aside.
- Preheat a large skillet over medium heat and add butter.
- Brown butter, stir melted butter around making sure to move the dairy molecules and brown them, you are looking for a light nutty, toffee smell.
- Immediately add corn to brown butter and sauté for 6-8 minutes.
- Add Coconut milk and stir to combine. Bring to a boil.
- Add sugar, salt, and pepper to the coconut corn and reduce heat to simmer. Coconut milk will begin to thicken and coat corn like creamed corn.
- Simmer for 5 minutes.
- Remove from heat and let rest for 5 minutes.
- Stir when ready to serve. The corn should still be extremely hot. Devour
