• 1 14-oz can full-fat coconut milk
• ¼ cup + 1 tablespoon white miso
• 4 ears corn, kernels cut from the cobb
• 3 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 2 cups short grain rice, rinsed and drained
• ½ cup white wine
• 3 tablespoons Momofuku Mild Garlic Chili Crunch
• 1 cup chicken or vegetable broth
• 1 pound shrimp, peeled and deveined
• 1 lemon, zested and juiced
• Kosher salt

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Heat oven to 425°F. 

Blend coconut milk, ¼ cup white miso, and ½ of the corn kernels until smooth. Set aside for later. 

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large braiser or cast iron skillet over medium heat until hot, then add chopped onions and saute for 10 minutes until softened. Season with Kosher salt, add remaining corn and rice, and saute for 3 minutes, then add white wine. Cook for 30 seconds, then stir in corn puree, 2 tablespoons Momofuku Mild Garlic Chili Crunch, and 1 cup broth. Bring to a simmer, then cover and reduce to low. Cook covered for 10 minutes. 

After 10 minutes, uncover and stir to redistribute the liquids. Place in the oven on the middle rack and bake uncovered for 10-12 minutes, until rice is cooked through but still creamy. 

While the rice is baking, toss shrimp with remaining tablespoon of olive oil and season with Kosher salt. Spread out in an even layer on a sheet pan. 

After the rice has been baking for about 12 minutes, turn the broiler on high and move the rice to the top rack. Let it broil for 2–4 minutes, watching carefully, until it’s browned and crisped on top. Remove from the oven. 

Place the shrimp on the top rack and broil for 2–3 minutes on each side, until cooked through. Remove shrimp from the oven and toss with remaining tablespoon of white miso, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, remaining tablespoon of Mild Garlic Chili Crunch, and ½ cup of sliced scallions. 

To serve, spoon shrimp on top of rice and stir to combine.