Coconut Cream Corn, Lentil, Mint & Grilled Squash

An interesting combo of fresh ingredients and different textures to ignite your taste buds with this versatile plant dish that can be either a yummy lunch or a side to a Summer spread. With sweet corn, garlicky coconut creamy dressing, fresh mint and grilled squash, this is one satisfying vegetarian dish.


Prep Time:

30 minutes

Cook Time:

15 minutes

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Coconut Cream Corn, Lentil, Mint & Grilled Squash on a plate

Coconut Cream Corn, Lentil, Mint & Grilled Squash

I’m normally not much of a corn person, but thanks to Tik Tok, times have changed. After making my delicious Burrata, Fennel, Corn & Blood Orange dish, I had some leftover corn I wanted to cook with. 

Coconut Cream Corn, Lentil, Mint & Grilled Squash on a plate with a side of lime

So I searched through the archives of one of my favourite chefs Molly Baz, and found this way of cooking corn in garlicky coconut cream that I knew I had to try. And so I used that method and added some of my favourite Spring ingredients to make this intriguing fresh and creamy dish. 

Two corns on the cob cooking in a pan of coconut milk

And there is not just cooked corn in this recipe, but also grilled pattypan squash (drool). I absolutely love grilled squash, just look at those brown beauties in the bottom right corner – glistening in all of their glory. 

4 images in a grid, each featuring the various stages of grilling sliced squash in a pan.

You can use any kind of squash here, including regular zucchini! 

A plate filled with lentils, corn, grilled squash, lime halves, raw red onion and baby cucumbers.

Ingredients for this creamy corn, squash and lentil salad

Patty Pan Squash: This is that little yellow squash which, in my opinion, looks like a little UFO, or at least something that come from outer space. They are sweet and mild and perfect for grilling. Even for those that don’t like zucchini, try these little gems as they have a milder flavour and a bit more structure. 

Corn: It’s corn, a big lump with knobs, it has the juice, it has the juice. I can’t imagine a more beautiful thing! 

Canned Coconut Milk: It’s really important to use canned coconut milk here, as it is much thicker. For the best results, use Ayam brand (the only coconut milk I will use). Coconut cream will work too, particularly if the brand is a little more watery. But do me a favour and just use Ayam and never use any other kind of coconut cream. 

Mint: So fresh and perfect to cut through the creaminess and corniness. Coriander also works well in this recipe! 

Cucumber: Along with the mint, the cucumber adds a really beautiful touch of delicate freshness. I used mini cucumbers, but any will work. 

Lentils: A little bit of legume for some protein and texture. You can use any legume here, but I think it’s a great way to bulk out this dish into a balanced meal.

Toasted Coconut Flakes: To keep in line with our coconut theme, for crunch I’ve used toasted coconut flakes, which I actually enjoy as a snack on their own – but they work great in place of roasted nuts too. You can buy them toasted, or toast your own. Simply place on a large tray in the oven for 5-10 minutes. And watch very carefully as these burn so easily. 

A bowl with a mix of corn, lentils, cucumber, red onion

Ingredients in a bowl, mingling and getting to know each other – key for a flavourful salad.

Plate with fried sqaush, topped with a mix of corn, red onion, lentils and mint.

Coconut Cream Corn, Lentil, Mint & Grilled Squash

An interesting combo of fresh ingredients and different textures with sweet corn, garlicky coconut creamy dressing and fresh mint.



Prep time:

30 minutes

Cook time:

15 minutes

  • 2 ears corn, husks removed 
  • 400ml coconut milk, canned*
  • 4 cloves garlic, peeled and squashed 
  • 5 patty pan squash, sliced in half horizontally
  • ½ cup brown lentils, drained and rinsed
  • ¼ red onion, finely sliced 
  • 1 cucumber, finely sliced 
  • ¼ cup mint, fresh, finely chopped
  • 1 lime, sliced into wedges 
  • ¼ cup toasted coconut flakes 
  • 3 tbsp extra virgin olive oil
  • Salt and pepper, to taste 
  1. Heat the coconut milk in a small pan over a low heat. Add in the garlic and season with salt and pepper. 
  2. When simmering add in the corn, and cook at a low simmer, turning every 2 minutes, for about 8 minutes total. It should be bright yellow all over. Remove the corn and place on a plate to cool. 
  3. Continue to simmer the coconut milk on a low heat, smashing the garlic and pressing it into the pan to dissolve. Cook for a further 5 minutes until reduced slightly and thick in texture. Pour into a large bowl and allow to cool to room temperature. 
  4. In a clean pan, heat two tablespoons of olive oil over a medium to high heat. Add in the squash, cut side down and grill for 3 minutes, or until nicely browned before flipping over and cooking on the other side for a further 1-2 minutes. Set aside. 
  5. Slice the corn kernels off the cob by holding it on a chopping board and slicing downwards close to the core. 
  6. In the large bowl with the cooled coconut milk, add in the corn kernels, lentils, onion, cucumber and mint. Squeeze over lime juice, one tablespoons of olive oil, salt and pepper and toss to combine. 
  7. Serve the salad with the grilled squash and top with toasted coconut and extra mint leaves.
  • *For the best results, use Ayam brand coconut milk. If you are using any other brand, go for coconut cream instead. All products have a different coconut to water ratio, and Ayam is by far the best.
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