Sweet corn kernels simmer in a rich coconut milk base until they turn irresistibly creamy and tender, with just a touch of sugar to bring out their natural sweetness. A quick cornstarch slurry thickens everything into a glossy, spoon-coating sauce, no heavy roux or flour-based thickener required. A hint of smoked paprika adds warmth and depth, while a scattering of fresh chives on top brings brightness to every bite. It's a cozy, spoonable side that comes together in one skillet and fits neatly into a gluten free spread alongside roasted meats, grilled vegetables, or a holiday table. Simple pantry staples and straightforward stovetop steps make this an easy one to add to regular rotation.
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Melt the dairy free butter in a large skillet over medium heat until foamy and just beginning to subside, about 1 minute.
Add the corn kernels, salt, pepper, and sugar. Cook, stirring occasionally, until the corn is heated through and any frozen kernels are fully thawed, about 4–5 minutes.
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