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 dentes de alho, fatiados finamente

• 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

• Sal kosher

• 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.

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