Name: Creamy Coconut Corn and Grains
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 2 servings
Cuisine: american
Ingredients: 2 ears corn (husked); 1 tbsp extra-virgin olive oil; 0.5 null serrano chile (thinly sliced); null null jalapeño (thinly sliced); 1.5 inch fresh ginger (piece, peeled, sliced into matchsticks); 2 clove garlic cloves (thinly sliced); 1 null scallion (thinly sliced); 0.25 tsp ground turmeric; 0.5 cup cooked grains (such as freekeh, farro, or quinoa); 0.5 cup unsweetened coconut milk; null to_taste kosher salt; 2 tbsp store-bought crispy onions; null to_serve lime wedges; null to_drizzle extra coconut milk (for drizzling); null to_garnish sliced scallions

Instructions

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1

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

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.
3

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.