Name: Coconut-Creamed Corn and Grains
Yield: 4 servings
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 serrano chile or jalapeño, thinly sliced; 1 (3") piece fresh ginger, peeled, cut into matchsticks; 4 garlic cloves, thinly sliced; 2 scallions, thinly sliced, plus more for serving; ½ tsp. ground turmeric; 4 ears of corn, shucked, kernels removed; 1 cup cooked grains (such as freekeh, farro, or quinoa); 1 cup unsweetened coconut milk, plus more for serving; Kosher salt; 4 Tbsp. store-bought crispy onions or shallots (such as Lars Own, French’s, or Maesri); Lime wedges (for serving)

Photo of a bowl with plump corn kernels crispy onions and scallions drizzled with coconut milk.

Photo by Chelsie Craig, Food Styling by Maggie Ruggiero

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.

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Recipe notes

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