Coconut-Creamed Corn and Grains
A vibrant fusion dish combining fresh corn kernels and hearty grains with aromatic ginger, chile, and garlic in a creamy coconut milk sauce. Topped with crispy onions and fresh scallions, this recipe offers a perfect balance of textures and Thai-inspired flavors.
Ingredients
- •2 Tbsp extra-virgin olive oil
- •1 piece serrano chile or jalapeño
- •1 piece fresh ginger
- •4 cloves garlic
- •2 pieces scallions
- •½ tsp ground turmeric
- •4 ears corn
- •1 cup cooked grains
- •1 cup unsweetened coconut milk
- •to taste Kosher salt
- •4 Tbsp crispy onions or shallots
- •1 to serve lime wedges
Cooking Instructions
- 1.
Heat oil in a large nonstick skillet over medium. Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, about 3 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 5 minutes.
9 min
- 2.
Add grains to skillet and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add 1/2 cup coconut milk; season with salt. Bring to a simmer and cook, adding 1-2 Tbsp. water if needed to loosen, until flavors have come together, about 3 minutes.
5 min
- 3.
Divide corn mixture between plates or shallow bowls and drizzle with more coconut milk. Top with crispy onions and more scallion. Serve with lime wedges for squeezing over.
2 min
