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Epicurious
Bon Appétit

Coconut-Creamed Corn and Grains

By Chris Morocco

3.8

(3)

Photo of a bowl with plump corn kernels crispy onions and scallions drizzled with coconut milk.
Photo by Chelsie Craig, Food Styling by Maggie Ruggiero

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

  

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Recipe information

  • Yield

    4 servings

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)

Preparation

  1. Step 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.

    Step 2

    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.

    Step 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.

TagsAmericanCornVegetableCoconut MilkFreekehRice & GrainsFarroQuinoaSideDinnerDairy FreeVegetarianVeganQuickEasy30 Minutes or LessWeeknight MealsSummerFallBon Appétit

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