Corn Casserole

Creamy Cambodian corn casserole prepared with coconut sauce. This vegan dish will be the conversation of your Thanksgiving dinner, not politics :). Happy Thanksgiving!!!

Delicious and healthy side dish for your next family gathering
Prep Time: 10 minutes
Cook Time: 50 minutes
Course: Side Dish
Cuisine: Cambodian Fusion
Keyword: Cambodian Fusion, Cream Corn, Thanksgiving Side Dishes
Servings: 16 People
Author: Channy Laux


  • 8 quart pot
  • 13x9x2 baking dish
  • food processor



  • 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!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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