Creamy Cambodian corn casserole prepared with coconut sauce. This vegan dish will be the conversation of your Thanksgiving dinner, not politics :). Happy Thanksgiving!!!
Servings: 16 People
- 8 quart pot
- 13x9x2 baking dish
- food processor
- 2 tbsp Olive Oil
- 2 bulbs shallot diced
- 2 cans (14.5 oz) coconut cream
- 1 tbsp corn starch
- 2 tsp sea salt
- 2 tsp Angkor White Kampot Pepper ground
- 1 cup green onion Julienned
- 2.5 pounds corn chopped using food processor
- 2.5 pounds corn whole kernel
- 2 tsp Angkor Black Pearls
- Set oven to bake at 425ºF
- Roast Shallots: Sauté shallots with olive oil in pot, over medium-low heat, until their color turns
- Prepare Sauce: Reserve 5 tablespoons of coconut cream (top of can) set aside. Add corn starch to the remaining coconut cream, whisk well, then add to the pot. Add salt, Kampot pepper, and 3/4 cup of green onion, mix well.
- Warming up the Corn: Turn heat to high, add chopped corn, mix well. Then add the remaining corn, continue cooking until sauce begins to bubble.
- Baking the Corn: Transfer corn to baking dish, spread evenly, cover and bake at 425ºF for 30 minutes
- Brown and garnish: Take corn out of the oven, drizzle with reserved top cream, and sprinkle with Black Pearls. Uncover and broil at 425ºF for 5-7 minutes. Garnish with green onion.
Every bite of this corn casserole is guaranteed to be memorable. The natural sweetness from the corn, with a hint of salt, Kampot pepper, coded with Cambodian creamy coconut sauce make this side dish the conversation of your next dinner gathering. The same sauce in this recipe is traditionally served on BBQ corn on a cob, which is known as Poat Ang (grilled corn). Having lived in corn-country (Nebraska), I couldn’t help but prepare this authentic Cambodian favorite the way my Nebraskan family would, “Bake It!”. Thus this dish is inspired by both of my childhood in Cambodia and what I learn to love in the American heartland.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!
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