Baby Bok Choy And Coconut Corn


Today we’re creating a dish packed with bok choy and corn, which is spiked with Thai flavors like coconut, ginger, lime and chili peppers to create a fresh and satisfying meal that’s ready in 30 minutes!

We believe that food has the ability to nourish both body and soul, and this dish is a perfect example of that! You can use fresh or frozen corn for this recipe; although, given that it’s winter, if you want to make this now, you’ll likely be buying it from the frozen section. You may ask, is frozen produce as nutritious as fresh produce? Sure! Although we definitely prefer buying our produce fresh, frozen is the next best thing if what you are looking for is not in season.


  • 1 T plant-based butter
  • 1 medium onion, diced
  • 1 T sliced garlic (about 3 cloves)
  • 1 T ginger, minced
  • 3/4 lb baby bok choy, rinsed and chopped
  • 2 lb corn, fresh or frozen, thawed
  • 1/4 C water chestnuts, sliced
  • 5 oz. coconut cream
  • 2 T sesame oil
  • 2 t coarse salt
  • 2 t black pepper
  • 5 -6 chili peppers (chopped or whole)
  • 1/2 Lime, juiced over top when complete
to garnish (optional)
  • cilantro
  • lime wedges
  • mint


  1. Preheat oven to 400.
  2. On stove top heat saute pan on high heat. Add buttah, onion, garlic and ginger and sauté for 3 minutes.
  3. Remove from the heat and set aside.
  4. In a large bowl, add bok choy, corn and the rest of the ingredients.
  5. Toss to coat, then pour the onion-butter mixture over it and gently toss again.
  6. Transfer the mixture to an oven-safe dish, cover with foil, and bake for 15 minutes.
  7. Remove the foil, stir and bake for an additional 5 minutes.
  8. Serve warm, garnished with cilantro, lime and mint, if desired.



Back to this dish. Corn, bok choy and water chestnuts offer three different textures of crunch and flavor that’s enhanced by the addition of onions, garlic and ginger slightly softened in some plant-based buttah. We love those hot little Thai chilis and think they taste great with all of the other components and the coconut cream, leave ’em out if you don’t like spice. This dish is so easy to make—the only hard part is waiting 20 minutes for it to bake!

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