Indulge in a mouthwatering Caribbean Corn side dish that will transport your taste buds to paradise! This easy-to-make recipe combines the vibrant flavors of the Caribbean with the sweet crunch of fresh corn.
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! This recipe is sure to tantalize your senses and impress your guests.
I first shared this tropical twist recipe in 2016. I’ve updated it here for you with new photos and information for a better user experience.
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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.
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!
How to make
Get ready to savor a delightful fusion of spices, sweet pineapple juice, and a bit of creaminess, perfectly complementing the natural sweetness of the corn. Treat yourself to a tropical culinary adventure with this irresistible Caribbean Corn side dish.
You’ll love the mixture of flavors in this sauce. Sweet pineapple juice, salty soy sauce, fresh green onions. It all mingles really well together. It’s a great family friendly dish.
The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.
Coat a large skillet with non-stick spray. Add corn and garlic powder, and sauté for 5 minutes.
While the corn cooks, make the sauce. In a small dish, combine pineapple juice, milk, soy sauce, sugar, cumin, and ginger.
Add sauce mixture to corn, cover skillet, reduce heat, and simmer 15 minutes. Add chopped green onions and cook about 5 more minutes.
Tip: if you like your corn a little crisper and more al dente, just add the green onions and take the skillet off the heat.
Can I make this dish ahead of time and reheat it?
Yes, you can absolutely make this ahead of time and reheat it. And it’s great for meal prep.
Store leftovers in an airtight container in the refrigerator.
Just pop it in the microwave or reheat on the stove.
I also love the leftovers cold from the fridge.
Change it up
There are a lot of things you can do with this recipe to change it up a bit too.
This dish is not spicy, but it can be spicy if you want.
Check out this Cajun Fried Corn for another great side dish idea!
Kick it up a notch. If you like spicy foods add in some freshly chopped jalapeno or a large pinch of cayenne pepper.
Add some lime wedges for serving. That little kick of citrus at the end perks it up nicely.
Make it Cajun corn with a little added Cajun seasoning.
Toss in some diced bell peppers or chopped fresh herbs (such as cilantro or parsley) for added color and variety.
I’ve had some readers say they like to add in a tablespoon or two more pineapple juice for more tropical flavor.
Can I make it vegan?
This vegetarian corn side dish can 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.
It’s a great summer cookout salad or hot side dish. I love it cold from the fridge when I have leftovers.
It can be a delightful addition to tacos, salads, or a summer barbecue spread.
It’s a great addition to an Asian Bowl.
What can I do with lots of corn?
Don’t you just love corn!
Before diving into the recipe, here are a few additional things to keep in mind:
- Selecting the corn: Opt for fresh, juicy corn on the cob for the best flavor and texture. Look for ears with plump kernels and vibrant husks.
- Prepping the corn: Husk the corn and remove any silks before cooking. Rinse the corn under running water to ensure it’s clean.
- Adjusting the heat: If you prefer a spicy version, add in some elements like chopped jalapenos, cayenne pepper, or hot sauce. Feel free to customize the heat level to suit your taste.
- Enhancing the flavors: Consider adding optional ingredients like diced bell peppers, chopped fresh herbs (such as cilantro or parsley), or Cajun seasoning for added depth and variety.
- Serving suggestions: This Caribbean Corn side dish pairs wonderfully with grilled meats, seafood, or as a standalone vegetarian option. It can also be a delightful addition to tacos, salads, or a summer barbecue spread.
- Storing leftovers: If you have leftovers, store them in an airtight container in the refrigerator. Reheat gently in a saucepan or microwave.
- Enjoying it fresh: While leftovers are delicious, this corn side dish is at its peak when served immediately after preparation to enjoy the vibrant flavors and crispness.
Remember, cooking is an adventure, so feel free to experiment and make this Caribbean Corn side dish your own!
Don’t forget to pin this recipe!
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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 granulated sugar
- 1/2 teaspoon cumin
- 1/4 teaspoon dried 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, milk, soy sauce, sugar, cumin, and ginger. 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.