Add all your ingredients to a pan or skillet and mix well. Bring to a low boil, over medium heat, stirring occasionally. Continue cooking for 8-10 minutes until reduced by about half.
Now transfer 1 cup worth of your corn mixture to a blender and process until mostly smooth. Then pour it back into your pan and mix well to combine. Serve warm.
*For less calories and fat, you may sub the coconut milk for light canned coconut milk. Note that this will make the dish a little less rich.For coconut free, sub the coconut milk for another plant based milk of choice, like cashew or more soy milk. Again, note that this will make the dish a little less rich.If you don't have maple syrup, you may use any of your favourite liquid sweeteners, or omit.For soy free, sub the soy milk for any unsweetened plant milk of choice.Leftovers keep refrigerated for up to 3 days. Reheat on stove top and add a splash of milk or water if needed to loosen.