Ingredients
- 2 shallots, chopped
- 1 red chili pepper, sliced
- 1 tablespoon chopped fresh ginger
- 2 tablespoons canola oil
- 2 cups fresh or frozen corn kernels
- Kosher salt
- ½ cup coconut milk
- Fresh basil, for serving
How to Make It
- Cook the shallots, chili pepper, and ginger in the oil in a skillet over medium-high heat until fragrant, 1 minute. Add the corn.
- Cook, tossing, until the corn is crisp-tender, 3 to 5 minutes. Season with ¾ teaspoon salt. Serve drizzled with coconut milk and topped with basil.
