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This is the archived version of the Milk Street website and is no longer up to date.

Please visit 177milkstreet.com to see the current website with all of the latest recipes!

Corn with Shrimp, Chilies and Scallions

4 Servings

25 minutes

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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

Reviews
KURT L.
July 6, 2026
Simple and Delicious Summer Meal
I had some left over cooked shrimp that I had to use or throw away along with left over jasmine rice. I saw this recipe and decided it would be a great way to use the shrimp. It is corn season so I got some fresh corn from the farmer's market and went to town. The recipe was quick, simple and absolutely delicious. It makes a quick summer meal that you could easily serve to guests. We added a bit of Chinese chili oil for extra punch. I highly recommend it.
Angie P.
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.
Jake c.
May 16, 2026
Fantastic summer dish
I love this dish. Quick easy and delicious.
Angie P.
January 15, 2024
Great Summer Dish
Quick and a great way to use our abundant supply of summer corn.
Rebecca R.
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.

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