Coconut-Creamed Corn and Grains
['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)']
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.
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.
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.
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