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Thai Coconut Corn

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Thai coconut corn is sweet, salty, and creamy. Try this unique flavor combination that’s naturally dairy free.

Overhead view of 2 corn on the cob.

Coconut milk gives this corn a sweet nutty flavor that’s unique to Thai Cuisine.

This Thai coconut corn can be served on the cob drizzled with the coconut sauce, or shave the kernels and serve in a bowl for a sweet-tasting creamed corn that’s almost like a dessert.

Corn is so versatile with different flavor combinations. While I love Mexican Street corn, I love the sweetness you get with this Thai version.

How to Cook the Corn

To boil the corn on the cob, bring a large pot of salted water to boiling. Carefully place the corn cobs and cook for about 5 minutes.

Once the kernels turn a bright yellow color, the corn is done. Remove the corn with tongs and place on plate to cool.

Corn on the cob on a white plate.

The other option is to grill the corn. Cook over indirect heat to avoid the corn burning quickly.

While there is corn on the cob in Thailand, it’s small and the kernels are not big and puffy like the corn here in the US.

How to make the coconut sauce

This coconut sauce recipe is pretty common in Thailand. You’ll mostly find it on desserts like sweet sticky rice and mango.

When the corn is shaved off the cob and served in a bowl with the coconut milk, it’s more like a dessert. You can even serve it chilled for a refreshing summer treat.

Shaved corn in a yellow bowl with coconut milk.

If you are serving the corn in a bowl, you can have the coconut sauce warm or chill it for a cold dessert. I tried it both ways and they were delicious.

If chilled, stir the coconut sauce well to mix. Keep the sauce in the refrigerator for up to 3 days.

overhead view of 3 corn on the cobs.

Thai Coconut Corn- 2 Ways

Thai coconut corn is sweet, salty, and creamy. Try this unique flavor combination that's naturally dairy free.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8


  • 8 Corn on the Cob
  • 13.5 ounce Coconut Milk Canned Full Fat
  • 1 tablespoon Sugar
  • ¼ teaspoon Salt
  • Green Onions for garnish


  • In a small saucepan add coconut milk, sugar, and salt. Stir over medium-high heat just until it reaches a boil, lower heat, and stir gently for a couple of minutes till sugar and salt are dissolved. Taste and add more sugar or salt depending on your liking.
  • Boil or grill corn until cooked.
  • For corn on the cob, drizzle coconut sauce on cob and garnish with chopped green onions and a squeeze of lime wedge.
  • If serving in a bowl, shave corn kernels off and add either warm or cold coconut sauce. If the sauce is cold, stir well to mix it. Top with chopped green onions.


The coconut sauce can be kept in the refrigerator for up to 3 days. Use it cold or heat it up for warm sauce. The same sauce can be used for Sticky Rice and Mango.


Calories: 177kcalCarbohydrates: 20gProtein: 4gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 92mgPotassium: 348mgFiber: 2gSugar: 7gVitamin A: 168IUVitamin C: 7mgCalcium: 10mgIron: 2mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

Keyword Coconut Corn, Thai Corn
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