Directions
- 1Cut the corn kernels off the cobs.
- 2Chop the bok choy into bite-sized pieces.
- 3Add oil to a pan.
- 4Add chopped scallions, garlic, and ginger to the pan and sauté.
- 5Add the chopped bok choy and corn kernels to the pan and stir.
- 6Pour in coconut milk and broth, then stir to combine.
- 7Add the frozen potstickers to the pan.
- 8Cover the pan and let it simmer until the dumplings are cooked through and the broth has thickened.
- 9Garnish with fresh scallions and cilantro.
- 10Top with chili crisp for an extra kick.
Ingredients
- Sweet summer corn
- Bok choy
- Scallions
- Fresh ginger
- Garlic
- Frozen potstickers
- Coconut milk
- Broth
- Chili crisp
- Fresh cilantro
- Lime
Equipment
PanKnifeCutting boardSpoon
Tips
- Pair this dish with a fresh cucumber salad for the ultimate summer dinner.
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