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
Preparation
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
41 Farro Recipes for Salads, Soups, Grain Bowls, and More
All of our favorite ways to cook the nutty, chewy, healthy whole grain.
