One-Pan Chicken Thighs With Coconut Creamed Corn Recipe | Recipe Cloud App

Ingredients

• 2 pounds bone-in, skin-on chicken thighs (4 to 6 pieces)
• Kosher salt and black pepper
• 1 tablespoon extra-virgin olive oil
• 5 cups fresh or frozen corn kernels (from about 7 ears)
• 3 scallions, thinly sliced, white and green parts separated
• 1 (2-inch) piece fresh ginger, peeled and finely grated or chopped
• 3 garlic cloves, peeled and finely grated or chopped
• 1 serrano chile or chipotle in adobo, finely chopped, or 1/2 teaspoon red-pepper flakes
• 1 (15-ounce) can full-fat coconut milk
• 1 lime, cut into wedges
• Maybe add some balsamic vinegar or fish sauce to finish