Creamy Coconut Corn and Grains

Cut [corn kernels] from corn (2 ears); set aside.

Heat extra-virgin olive oil (1 tbsp) in a large nonstick skillet over medium until shimmering. Cook chile (0.5 serrano) or [jalapeño], fresh ginger (1.5 inch), cloves (2 garlic), and sliced scallion (1 thinly), tossing, until softened and fragrant, 1–2 minutes. Add ground turmeric (0.25 tsp) and cook, stirring frequently, just until darkened and fragrant, about 0.5 minute. Add reserved [corn kernels] and increase heat to medium-high. Cook, tossing occasionally, until [corn] is beginning to lightly brown, about 3 minutes. Add cooked grains (0.5 cup) and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add unsweetened coconut milk (0.5 cup); season with [kosher salt]. Bring to a simmer and cook, adding 1–2 [tbsp water] if needed to loosen, until flavors have melded, about 3 minutes. Start 11m timer

Transfer [corn mixture] to a plate. Drizzle with more [coconut milk], then top with crispy onions (2 tbsp) and [sliced scallions]. Serve with [lime wedges] alongside for squeezing over.