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Milk Street Recipe
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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