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Coconut-Creamed Corn and Grains

Coconut-Creamed Corn and Grains

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.


  • 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
  • ½ cup cooked grains, such as freekeh, farro, or quinoa
  • ½ cup unsweetened coconut milk, plus more for serving
  • 2 Tbsp. store-bought crispy onions, such as Lars Own, French’s, or Maesri
  • Lime wedges (for serving)

Recipe Preparation

  • Cut kernels from corn; set aside.

  • 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.

  • 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.

Reviews SectionI rarely give 5-star reviews, but this is definitely 5-star! I had a little confusion based on the printed recipe in the actual magazine - the ingredients said "1 cup, plus more" for the coconut milk, but the directions said to add 1/2 cup in the pan. As soon as I added 1/2 cup, it didn't look creamy enough, so I went ahead and added the full cup. Glad I did, otherwise it wouldn't have been as noticeable. I used farro for the grain. Served it as a side to a simple Hatch marinated rotisserie chicken and it totally stole the show. (As a side, there was enough for 2 meals for 3 people.) My husband suggested more farro next time, as it kind of got lost. Reheated wonderfully the next day - just keep some of the coconut milk on hand if needed. DO NOT skip the toppings! On day 2, my husband forgot about those when reheating it and I ate half of mine before remembering - it was perfectly good without, but that acid from the lime is really needed to brighten the whole thing and I missed the little crunch from the fried onions. Definitely keeping this recipe handy - didn't take long to throw together!This is amazing! I used farro as the grain and cannot even imagine using quinoa as it would ruin the texture of the dish. The french fried onions are sooooo unnecessary and much too salty. They really diminished the quality of the overall dish. Please use fresh corn. The crunch is such an integral part of the experience. I served this along side NYT's Ginger Lime Chicken for a home run. And don't forget to serve with lime wedges.AnonymousHilton Head08/10/20Wow. This was so good. Even the carnivore boyfriend went for seconds, and said it was filling. I did purchase the crispy onions specifically to make this, and I would say it was worth it. I used Farro and made a bit more than the 1/2 cup called for, after reading others reviews. I'm already thinking about making this again.ktanmoSonoma County, California07/28/20Really good, followed recipe exactly except subbed brown jasmine rice for the grain. Comfort food with a twist, yummyAnonymousMammoth Lakes, CA07/27/20I only had 1/2 cup quinoa, so I used that and sauteed some small dice potatoes till crispy and added them to the mix. It worked well. I did find the matchstick ginger too overpowering and would grate the ginger instead of slicing into matchsticks as the recipe called for.yankeefan2Montclair,nj 07/24/20Great lunch recipe (or a side!) - I'd say this makes 2 fairly modest portions, I added at least twice as much grains (hard to boil only 1/2 cup grains it turns out) and more coconut milk. Also - a fried egg on top! I would probably throw some coriander or mint on there as well next timeAnonymousLondon, UK06/19/20Delicious served hot but honestly, makes a KILLER cold salad! In the future I'd most likely eat it cold and serve it at a bbq!AnonymousNew York, NY05/07/20This is wonderful! put scallops on top. and added habenero to mine. total comfort food!Jane AllenDC area04/05/20This has become my go-to comfort food-- the corn, turmeric, and ginger are amazing! I sub in one cup of frozen corn kernels for fresh, and stopped adding scallions and lime juice after the first time (no particular need, I think). The crispy onions are ESSENTIAL though, it really needs that hit of salt. Amazing recipe!Made this with quinoa and frozen corn and didn’t have crispy onions. Left the seeds In the jalapeño for extra spice. Lime juice on top is wonderful! Very yummy as side dish or meal.AnonymousSan Diego12/31/19I bulked this recipe into a stew by adding cannellini beans, thinly sliced lactino kale, and upping the coconut milk. I love the flavor of fresh ginger and coconut with the corn. I will definitely make this again, both as a side/salad and as the stew version I did today. Would also be great with grilled white fish - as a side - or braised white fish - as a stew.AMAZING! Wouldn't change a thing about this recipe, and leftovers reheated well!THIS. IS. DELICIOUS. Honestly, i was skeptical of it as i didn't know whether the aromatics was able to carry the dish... also didnt know if the turmeric was going to be fragrant enough IDK WHY I WAS SO PANICKY. but made it anway and wow. my fam raved over it. we are asian, and the asian-esque aromatics surely flew with us. the second time i made it, i added thai basil and curry leaves to the aromatics to perfume the dish. the next time i make it (aka the third and definitely not the last), i'm going to try it with lemongrass too to see how it fares. not sure if it will be too much. also, for those who are hell-bent on some form of meat, prawns are great with this dish. i add them in after the aromatics to take on some flavour and cook 80%, then remove them before adding in the corn. i then add them back in at the end of my dish to finish the cooking.This was delicious and much heartier than expected- I used farro and added some red pepper flakes for a bit more spice. Don’t skip on the lime and if I did it again I’d invest in the crispy onions as topping because they make everything betterSo good, lime is essential! A great use for leftover cooked grains. Will definitely make again.alizaraeNew York 08/23/19I cooked for a guy I'm dating for the first time and I figured that Chris would know what to make. I paired this with the Citrus Salsa Verde Salmon and we're officially getting married next spring. Thanks for making something so healthy and tasty. Pro-tip: It is absolutely worth it to make your own crispy onions at home. Took some spring onions from the farmers market, battered em up and did them real nice.AnonymousSan Francisco08/09/19This was SO GOOD! Doubled the recipe and it was the perfect amount for my boyfriend and I with some blackened salmon. Keeeeeper.The corn, creamy coconut, and fresh lime reminded me of summery elote. I swapped out the grains for chickpeas and doubled the recipe thanks to the previous reviewer, and it was delicious for dinner.miabellacellaAustin, Texas08/07/19dang dang! this is such a corn celebration - PERFECT! Don't skip the lil lime squeeze. Killer killer recipe as usual, BA. My only comment is the yield is kind of small - would double this for sure.kmarxmarxchicago, il08/01/19

Watch the video: Cream Corn Like No Other. Side Dishes. (July 2021).