Name: Coconut-Creamed Corn and Grains
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)

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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 notes