The inspiration for this dish comes from Honey Butter Fried Chicken right here in Chicago. Served alongside their gloriously crispy chicken, the creamed corn is both comforting and exciting at once thanks to the unexpected addition of green curry. We’ve amped up this version to be fresher and spicier with a touch more green curry and a flurry of fresh herbs and are pairing it with smoky lime shrimp skewers to show it’s versatility. Hope you guys like this unique twist on a classic, and let us know in the comments what you’d pair it with!
For the Green Curry Creamed Corn:
- 4 cobs of corn
- Coconut oil
- 2 oz green curry paste (I love Maesri, available here)
- 1 small shallot
- 14 oz full fat coconut milk
- 1 sprig of Thai basil
- Red Chillies (optional)
- Fish sauce or sea salt
Finely mince shallot and set aside. Slice raw corn kernels into a large shallow bowl, reserving spent cobs and splitting them in half.
Warm 1 tbsp coconut oil to a medium sized pot over medium heat. Add shallot and stir 1 minute. Then add green curry paste and fry for an additional two minutes, or until fragrant.
Stir in corn kernels, reserved cobs and coconut milk and bring to a gentle simmer for 20 minutes or until slightly thickened. Season to taste with salt or fish sauce and garnish with chiffonade of basil and thinly sliced red chillies if you’d like some extra heat.
For the Chili-lime Shrimp:
- 12 Shrimp (deveined, shells-on)
- 6 short skewers
- 1 tsp fresh ginger, minced
- 1 tsp red chilli, minced
- juice and zest of 1 lime
- 1 tsp toasted sesame oil
- 1 tbsp BBQ rub (equal parts salt, sugar, onion powder, ground mustard, garlic powder, paprika and cayenne)
- fresh cilantro, to garnish
To get started, preheat your oven to broil and forget that you stashed a cast iron pan in there like I did. This oversight will prove most helpful in the next step, so don’t skip it. Then get to the task of soaking the skewers in water; we used a drinking glass to submerge them. While they soak, toss shrimp with the BBQ rub, red chili, ginger and lime zest to coat. Set aside to marinate, and get to making that green curry creamed corn, because you really should try it – really!
After the shrimp marinate for 15 minutes, the skewers should be saturated enough to work with. Toss the shrimp briefly in lime juice and sesame oil, and then thread onto the skewers, two at a time. Now carefully pull out that lava-hot cast iron pan you forgot about and add shrimp in a single layer – they’ll sizzle nicely on contact! Broil the shrimp skewers for a total of 5 minutes, and serve hot alongside your new favorite corn dish.