Skip to main content
Epicurious

Coconut-Creamed Corn and Grains

3.8

(3)

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.  

  

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

Recipe information

  • 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)

Preparation

  1. Step 1

    Heat oil in a large nonstick skillet over medium. Cook chile, ginger, garlic, and 2 sliced scallions, 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.

    Step 2

    Add grains to skillet and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 Tbsp. water if needed to loosen, until flavors have come together, about 3 minutes.

    Step 3

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

TagsAmericanCornVegetableCoconut MilkFreekehRice & GrainsFarroQuinoaSideDinnerDairy FreeVegetarianVeganQuickEasy30 Minutes or LessWeeknight MealsSummerFallBon Appétit

See Related Recipes and Cooking Tips

Read More
Chickpeas in Coconut Sauce
Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Microwaved Tofu With Butter and Soy Sauce
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
Sfouf (Semolina Turmeric Cake)
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Tadka Focaccia
This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.