Burmese Creamed Corn With Onions Recipe

Cooking Directions

• STEP 1.In a large pan, heat oil over medium heat and sauté the onions until they become translucent.
• STEP 2.Add the garlic and cook for another minute until fragrant.
• STEP 3.Add the corn kernels, turmeric, cumin, and salt. Stir well to combine.
• STEP 4.Reduce the heat to low and cover the pan. Let the corn cook for about 10 minutes, stirring occasionally.
• STEP 5.Remove the lid and add the coconut milk. Stir well and let it simmer for another 5 minutes.
• STEP 6.Taste and adjust the seasoning if needed.
• STEP 7.Serve the Burmese Creamed Corn with Onions hot as a side dish or as a filling for sandwiches.

Cooking Tips

• For a spicier version, add some chopped green chilies or red chili flakes.
• You can also add some chopped fresh herbs like cilantro or mint for added freshness.
• If you prefer a smoother texture, you can blend a portion of the cooked corn mixture before adding the coconut milk.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the creamed corn in a pan over low heat, stirring occasionally.
• Serve the creamed corn as a side dish with rice or as a filling for sandwiches.