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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
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01In 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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March 19, 2023
Great Summer Dish
Very tasty. Made this with frozen corn, can't wait to try with fresh corn. Fast, easy weeknight meal with a lot of flavor.
September 11, 2022
Quick, Easy and Delicious
I was looking for shrimp recipe that didn’t have pasta. This caught my eye. Note that the shrimp should be cooked before starting the recipe. I just cooked it in the pan before starting the recipe, then chopped it.
January 15, 2024
Great Summer Dish
Quick and a great way to use our abundant supply of summer corn.
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