Dhanson at 16:08, 18 January 2024

2024-01-18T16:08:43Z

← Older revision		Revision as of 16:08, 18 January 2024
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	{{RecipeSummary		{{RecipeSummary
	\|PrepTime=		\|PrepTime=15 min
	\|CookTime=		\|CookTime=~15 min
	\|Source=''Vegetable'' by Nik Sharma (pg 73)		\|Source=''Vegetable'' by Nik Sharma (pg 73)
	\|Yield=4 servings		\|Yield=4 servings

Dhanson: Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=''Vegetable'' by Nik Sharma (pg 73) |Yield=4 servings |Rating={{unrated}} }} === Ingredients === * 2 T olive oil * 1 large yellow or white onion, diced * 4 garlic cloves, minced * 1/2 t ground turmeric * 3 1/2 c corn kernels * 1 c plain, unsweetened full-fat coconut milk * 2 c (~7 oz) packed, chopped cabbage kimchi * 1 T apple cider vinegar * 2 T chopped chives or cilantro === Preparation === In a large cast-iron or stainles..."

2024-01-18T16:05:30Z

Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=''Vegetable'' by Nik Sharma (pg 73) |Yield=4 servings |Rating={{unrated}} }} === Ingredients === * 2 T olive oil * 1 large yellow or white onion, diced * 4 garlic cloves, minced * 1/2 t ground turmeric * 3 1/2 c corn kernels * 1 c plain, unsweetened full-fat coconut milk * 2 c (~7 oz) packed, chopped cabbage kimchi * 1 T apple cider vinegar * 2 T chopped chives or cilantro === Preparation === In a large cast-iron or stainles..."

New page

{{RecipeSummary
|PrepTime=
|CookTime=
|Source=''Vegetable'' by Nik Sharma (pg 73)
|Yield=4 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 2 T olive oil
* 1 large yellow or white onion, diced
* 4 garlic cloves, minced
* 1/2 t ground turmeric
* 3 1/2 c corn kernels
* 1 c plain, unsweetened full-fat coconut milk
* 2 c (~7 oz) packed, chopped cabbage kimchi
* 1 T apple cider vinegar
* 2 T chopped chives or cilantro

=== Preparation ===
In a large cast-iron or stainless-steel skillet over medium heat, warm the olive oil. Add the diced onion, and saute until it becomes translucent and just starts to brown, 3-4 minutes. Add garlic and turmeric. Cook until fragrant, 30-45 seconds.

Stir in corn kernels and saute for 3-4 minutes, until the corn is tender; a kernel should taste sweet and soft without a starchy texture. Stir in coconut milk and simmer until the liquid reduces by half, 2-3 minutes.

Fold in the kimchi and vinegar and cook until the kimchi is warmed through.

Remove from the heat, transfer to a serving bowl, and garnish with chives or cilantro. Serve hot or warm. This dish can be prepared a day ahead of time and refrigerated in an airtight container. Warm before serving.

[[Category:Corn]]
[[Category:Side Dish]]

Kimchi Creamed Corn - Revision history

Dhanson at 16:08, 18 January 2024