Skip to main content
Bon Appétit

Coconut-Creamed Corn and Grains

4.8

(50)

Image may contain Plant Food Dish Meal Produce Vegetable Lentil and Bean
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. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Recipe information

  • Yield

    2 servings

Ingredients

2

ears of corn, husked

1

Tbsp. extra-virgin olive oil

½

serrano chile or jalapeño, thinly sliced

1

½" piece fresh ginger, peeled, sliced into matchsticks

2

garlic cloves, thinly sliced

1

scallion, thinly sliced, plus more for serving

¼

tsp. ground turmeric

½

cup cooked grains, such as freekeh, farro, or quinoa

½

cup unsweetened coconut milk, plus more for serving

Kosher salt

2

Tbsp. store-bought crispy onions, such as Lars Own, French’s, or Maesri

Lime wedges (for serving)

Preparation

  1. Step 1

    Cut kernels from corn; set aside.

    Step 2

    Heat oil in a large nonstick skillet over medium until shimmering. Cook chile, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes. Add grains 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 melded, about 3 minutes.

    Step 3

    Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.

Explore Bon AppétitAmericanCornVegetableCoconut MilkFreekehRice & GrainsFarroQuinoaSummerQuickEasyWeeknight MealsSideMainDairy-FreeVeganVegetarianHealthyishSimmerDinner
Sign In or Subscribe
to leave a Rating or Review

How would you rate Coconut-Creamed Corn and Grains?

Leave a Review

Reviews (50)

Back to Top

  • Chris Morocco never letting me down — 10/10 dish and super easy to make! Paired it with BBQ'd Vadouvan chicken!

    • Katie K

    • Calgary, AB

    • 2/18/2024

  • I will definitely make this again. I didn't have a jalapeno, or fried onions, but I didn't think anything was lacking when I ate the finished product. I added some lonely mushrooms and a head of baby bok choy that needed to be used and they totally fit in. Maybe next time I'll put in some kale or spinach. Finished it with red pepper flakes and I was more than pleased with how it turned out.

    • SB

    • Mount Airy, MD

    • 9/7/2022

  • Enjoyed this dish a lot. Love another reviewer’s idea of pairing it with rotisserie chicken. I made this with a cup of quinoa (didn’t realize it said 1/2cup) - therefore mine ended up being more grain bowl forward but a very tasty one that only got better the next day.

    • Anonymous

    • 7/31/2022

  • Delicious. Nice kick to it. Everyone loved it and definitely making again.

    • Sheryl

    • 6/4/2022

  • Damn. I said G damn. Making this on regular rotation this summer.

    • Mimi

    • Belleville NJ

    • 6/5/2021

  • Absolutely amazing. Corn is out of season right now so I took a cue from another reviewer and used frozen corn; I can't wait until it's back so I can try this again with fresh off the cob! I also took everyone's advice and doubled the recipe using a mix of quinoa and chickpeas because that's what I had in my pantry. I'll definitely be making this again.

    • DownOnDoleStreet

    • Honolulu, HI

    • 3/8/2021

  • Absolutely delicious. A great use of some sweet Olathe corn. No changes made to the recipe, the French's Onions make the dish.

    • Anonymous

    • Denver, CO

    • 10/15/2020