Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
Ingredients:
2 servings
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
Lime wedges (for serving)
How to prepare:
Cut kernels from corn; set aside. In a large nonstick skillet, heat the oil over medium heat until it shimmers. Stir-fry the chile, ginger, garlic, and one sliced scallion for 1–2 minutes, or until tender and aromatic. Add turmeric and heat, stirring regularly, for 30 seconds, or until darker and aromatic. Increase the temperature to medium-high and stir in the saved corn. Cook, stirring periodically, for approximately 3 minutes, or until the corn begins to lightly brown. Add grains and cook, stirring frequently, for about 2 minutes, or until heated through and the edges are beginning to crisp. Add a half cup of coconut milk and a pinch of salt. Bring to a simmer and boil, adding 1–2 tablespoons of water if necessary, until the flavors have merged, approximately 3 minutes.
Spread corn mixture on a platter. Drizzle with additional coconut milk and garnish with crispy onions and scallions. Serve with lime wedges for squeezing over the dish.
