Coconut-Creamed Corn and Grains

Name: Coconut-Creamed Corn and Grains
Cuisine: American, Asian
Ingredients: 2 ears of corn, husked; 1 Tbsp. extra-virgin olive oil; ½ serrano chile or jalapeño, thinly sliced; 1 ½" piece fresh ginger, peeled, sliced into matchsticks; 2 garlic cloves, thinly sliced; 1 scallion, thinly sliced, plus more for serving; ¼ tsp. ground turmeric; ½ cup cooked grains, such as freekeh, farro, or quinoa; ½ cup unsweetened coconut milk, plus more for serving; Kosher salt; 2 Tbsp. store-bought crispy onions, such as Lars Own, French’s, or Maesri; Lime wedges (for serving)

3 steps

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.

Updated at: Thu, 17 Aug 2023 12:59:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories288 kcal (14%)

Total Fat20.1 g (29%)

Carbs23.1 g (9%)

Sugars3.4 g (4%)

Protein3 g (6%)

Sodium664.2 mg (33%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 earscorn

husked

1 Tbspextra-virgin olive oil

0.5serrano chile

or jalapeño, thinly sliced

1.5 "fresh ginger

piece, peeled, sliced into matchsticks

2garlic cloves

thinly sliced

1scallion

thinly sliced, plus more for serving

¼ tspground turmeric

½ cupgrains

cooked, such as freekeh, farro, or quinoa

½ cupunsweetened coconut milk

plus more for serving

kosher salt

2 Tbspcrispy onions

store-bought, such as Lars Own, French’s, or Maesri

lime wedges

for serving

Instructions

Step 1

Cut kernels from corn; set aside.

Step 2

Heat oil in a large nonstick skillet over medium until shimmering. Cook chile, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes. Add grains 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 melded, about 3 minutes.

Step 3

Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.

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