Sautéed Corn With Coconut Milk, Chili, and Basil

sauteed-corn-coconut-milk-chili-basil
Photo by Levi Brown
Rating
Read Reviews

Heat canola oil in a skillet over medium-high heat. Add shallots, red chili pepper, and ginger and cook until fragrant, about 1 min. Add corn. Cook, tossing occasionally, until the corn is crisp-tender, 3 to 5 min. Season with salt. To serve, drizzle with coconut milk and top with torn fresh basil.

Ingredients

  1. Check 2 tablespoons canola oil
  2. Check 2 shallots, chopped
  3. Check 1 red chili pepper, sliced
  4. Check 1 tablespoon chopped ginger
  5. Check 2 cups fresh corn kernels
  6. Check Salt
  7. Check 1/2 cup coconut milk
  8. Check Fresh basil

Directions

  1. Heat canola oil in a skillet over medium-high heat. Add shallots, red chili pepper, and ginger and cook until fragrant, about 1 min. Add corn. Cook, tossing occasionally, until the corn is crisp-tender, 3 to 5 min. Season with salt. To serve, drizzle with coconut milk and top with torn fresh basil.