2 shallots, chopped
1 red chili pepper, sliced
1 T. chopped ginger
2 T. canola oil
2 c. fresh corn kernels
Salt to taste
1/2 c. coconut milk
fresh basil leaves, torn
Cook shallots, chili pepper, and ginger in canola oil over medium-high heat until fragrant, 1 minute. Add corn and cook, tossing, until the corn is crisp-tender, 3-5 minutes. Season with salt. Serve drizzled with coconut milk and topped with basil leaves.
Serves 4.
Real Simple magazine, August 2015, p. 190.
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