Kimchi Creamed Corn: Difference between revisions
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..." |
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|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 | ||
Latest revision as of 16:08, 18 January 2024
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | ~15 min |
| Source | Vegetable by Nik Sharma (pg 73) |
| Yield / serves | 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.
