Ingredients

• 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)

Instructions

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.
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.
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.