A nice tropical twist on the traditional side dish. This Caribbean Corn is quick and easy to make, and is perfect for a summer BBQ, picnic, or pool party.
You’ll love this light and delicious side dish that’s perfect for all your summer parties! Looking for more light summer fare? Try my BBQ Pasta Salad, Asian Chickpea Salad, and Cucumber and Onion Salad.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
I love the mixture of flavors in this sauce. Sweet pineapple juice, salty soy sauce, fresh green onions. It all mingles really well together. You’ll love this family friendly dish.
How do you cut corn off the cob?
I recommend using fresh corn that you cut off the cob for this dish.
It makes it nice and fresh.
To cut corn off the cob, hold an ear with one end resting in a large bowl to catch all the corn kernels and juices.
Using a sharp knife, slowly slice down the ear, removing the top two-thirds of the kernels, but leaving the base of the kernel attached to the cob.
Then, using the dull side of the knife, press down the length of the ear to push out the rest of the kernel and the milk.
Can I use frozen corn?
If cutting fresh corn off the cob seems like too much work, or you can’t find fresh ears of corn, frozen defrosted corn will also work.
Which makes it really simple and easy to make this fun side dish!
Can I make it vegan?
This could easily be made vegan by using a plant-based milk rather than skim milk.
Almond or coconut milk would be my choice for a great vegan alternative.
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Don’t you just love corn! Here are some more great ways to feature the grain: Creamed Corn Stuffed Baked Potatoes, Air Fryer Corn on the Cob, Vegan Corn Chowder, and Fresh Summer Corn Soup.
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Caribbean Corn Recipe
- 3 cups fresh corn or defrosted frozen corn
- ¼ teaspoon garlic powder
- 4 tablespoons pineapple juice
- 3 tablespoons skim milk
- 1 & 1/2 teaspoons low sodium soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon cumin
- 1/4 teaspoon ground ginger
- 1/4 cup chopped green onion
- Coat large skillet with non-stick spray. Add corn and garlic powder, sauté for 5 minutes.
- In a small dish, combine pineapple juice and next 5 ingredients. Add sauce mixture to corn, cover skillet, reduce heat, and simmer 15 minutes. Add chopped green onions and cook for 5 more minutes.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
What a delicious idea making corn tropical. I’ve got to try this.
This sounds really interesting! I’d never thought about combining pineapple juice with corn before!
Vicky @ Avocado Pesto
Love the mix of flavors here! Will def try making this vegan with coconut milk! Pinning : )
I love the combination of ginger, pineapple & soy with the corn. Thanks.
Love this combo…I’ve never had this mix of ingredients with corn! Totally trying it with some almond milk next time!
This is such a different take on corn! I love it! Sounds great!
Hi there! I’m going to make this for my book club. My questions is: when I cut the corn off the cob, have I already boiled the corn? Or do you cut it off raw and then just sauté it? Thank you!
Lisa, the corn is raw when you cut it off. You don’t have to precook the corn. So, you simply cut it off raw and saute it. Pretty easy. Sorry for the delay in response as well, my computer was down for maintenance yesterday. Enjoy at the book club!