Coconut-Creamed Corn and Grains

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This vibrant coconut-creamed corn and grains dish is a wonderful example of how simple, plant-based ingredients can create a deeply satisfying meal. Sweet corn kernels are sautéed with aromatic ginger, garlic and turmeric before being simmered in rich coconut milk to create a velvety, savoury sauce. The addition of hearty grains like freekeh or quinoa provides a lovely nutty texture that balances the natural sweetness of the corn.

As a versatile vegan main or a substantial side dish, this recipe is perfect for busy weeknights when you want something nourishing yet quick to prepare. The contrast of the creamy base against the crunch of crispy shop-bought shallots and a zesty squeeze of lime makes for a beautifully balanced plate. It is a wholesome, fibre-rich option that brings a touch of sunshine to your dinner table.

Ingredients for Coconut-Creamed Corn and Grains

2 colheres de sopa de azeite de oliva extra-virgem
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 colher de chá de açafrão em pó
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)
Fatias de limão (para servir)

How to make Coconut-Creamed Corn and Grains

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.