Kimchi Creamed Corn
| Summary | |
|---|---|
| Prep time | |
| Cook time | |
| 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.
