Best Corn with Shrimp, Chilies and Scallions Recipe - How to Make Corn with Shrimp, Chilies and Scallions

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Milk Street Recipe

Corn with Shrimp, Chilies and Scallions

25 minutes

Corn with Shrimp, Chilies and Scallions

This is our rendition of Vietnamese bắp xào tôm khô, or stir-fried corn with dried shrimp. Instead of dried shrimp, we add cooked fresh shrimp, which are easier to source and make the dish more substantial. Complementary flavors—salty, sweet, savory, spicy, rich and tangy—are what make this dish a standout. Make a light meal of it by serving with steamed jasmine rice.

4

Servings

Tip

Don’t forget to thaw and pat dry the corn if using frozen. Removing excess moisture reduces splatter and also helps ensure the kernels char instead of steam when they hit the hot skillet.

25 minutes

Ingredients

  • 2

    tablespoons grapeseed or other neutral oil

  • 4

    cups fresh corn kernels (from about 5 ears corn) OR thawed frozen corn kernels, patted dry

Directions

  1. 01
    In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the corn and cook, stirring occasionally, until it begins to char, 6 to 7 minutes.

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