If using fresh corn, boil corn cobs until corn is al dente (not fully soft). Let the corn cool and then use a knife to slice all corn from husk.
In a large pot heat and cook corn until soft. Add coconut milk, basil, salt, pepper, paprika, and continue to cook, occasionally stirring for approximately 10 more minutes.
Blend the corn mixture with a hand mixer on pulse. Make sure to leave some chunkier parts.
Add cornmeal and continue cooking over medium heat for 5 minutes. Consistency should be firm.
Taste and adjust seasoning to taste. Cool and then serve. It will thicken slightly when cool.