Coconut-Creamed Corn and Grains

bon appétit side lunch dinner corn grains quinoa coconut green onion/scallion chile pepper summer vegetarian vegan dairy free soy free peanut free quick & easy healthy potluck

Chris Morocco

4 servings

Source

Ingredients

2 Tbsp. extra-virgin olive oil

1 serrano chile or jalapeño, thinly sliced

1 (3") piece fresh ginger, peeled, cut into matchsticks

4 garlic cloves, thinly sliced

2 scallions, thinly sliced, plus more for serving

½ tsp. ground turmeric

4 ears of corn, shucked, kernels removed

1 cup cooked grains (such as freekeh, farro, or quinoa)

1 cup unsweetened coconut milk, plus more for serving

Kosher salt

4 Tbsp. store-bought crispy onions or shallots (such as Lars Own, French’s, or Maesri)

Lime wedges (for serving)

Method

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.

Add grains to skillet and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ 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.

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.