Coconut-Creamed Corn and Grains

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. 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. 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. 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