Coconut-Creamed Corn and Grains

Ingredients for Coconut-Creamed Corn and Grains

• 2 tablespoons extra-virgin olive oil

• 1 serrano chilli or jalapeño, thinly sliced

• 1 (3") piece fresh ginger, peeled, cut into matchsticks

• 4 garlic cloves, thinly sliced

• 2 spring onions, thinly sliced, plus more for serving

• 1/2 teaspoons ground turmeric

• 4 ears of corn, shucked, kernels removed

• 240ml cooked grains (such as freekeh, farro, or quinoa)

• 240ml unsweetened coconut milk, plus more for serving

• Kosher salt

• 4 tablespoons store-bought crispy onions or shallots (such as Lars Own, French’s, or Maesri)

• Lime wedges (for serving)

Heat oil in a large nonstick skillet over medium. Cook chilli, ginger, garlic, and 2 sliced spring onions, 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.

Add grains to skillet and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add 120ml coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 tablespoons water if needed to loosen, until flavours have come together, about 3 minutes.

Divide corn mixture between plates or shallow bowls and drizzle with more coconut milk. Top with crispy onions and more spring onion. Serve with lime wedges for squeezing over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.