Creamed Coconut Corn

Creamed Coconut Corn

One of my favorite things to do when I travel is to scope out the local vegan cuisine. I was recently in Atlanta, leading workshops at the Southeast Yoga conference, and this city did not disappoint. I found a true gem in a place called Tassili’s Raw Reality. All of Tassili’s dishes were out of this world, bursting with unique and delicious flavors — raw, vegan soul food like I have never experienced.

One of the dishes (and there were many) that really caught my attention was a coconut creamed corn, so here’s my best guess at what might have been in it. Regardless of what she actually uses, this version is pretty darn delicious!


  • 6 ears sweet corn
  • 1 2/3 cup raw coconut milk (if you don’t need it to be raw, it can be canned)
  • ¼ cup red bell pepper, chopped
  • 1 bunch scallions, chopped (whiter parts only)
  • 1 jalapeno pepper, diced
  • ½ cup fresh chopped basil
  • 1 tablespoon, fresh grated ginger
  • ½ lemon or lime
  • salt and pepper to taste


Whisk coconut milk, ginger, citrus of choice, salt and pepper in a large bowl until well mixed. Then, add the rest of the ingredients.

Cover and refrigerate overnight (or at least three hours) before serving. Enjoy!

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