Thai-Inspired Turkey & Charred Corn Lettuce Cups

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 1 lb ground turkey
• 1.5 cups fresh sweet corn kernels
• 1 cup heirloom cherry tomatoes
• 3 garlic cloves
• 1 tbsp fresh ginger
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tbsp neutral oil
• 4 green onions
• 1/3 cup fresh cilantro
• 1/4 cup fresh mint
• 12 butter lettuce or little gem leaves
• 1/4 cup roasted peanuts
• 1/2 tsp red chili flakes

Instructions

1. 1Heat a large skillet or wok over medium-high heat and add neutral oil. Add the ground turkey and break it up with a wooden spoon. Cook 6 to 7 minutes until no longer pink and starting to brown.
2. 2Push turkey to the side, add minced garlic and grated ginger to the empty space, and cook 30 seconds until fragrant. Stir everything together.
3. 3Add the corn kernels and cook 3 to 4 minutes, stirring occasionally, until the corn chars lightly and smells sweet and toasty.
4. 4In a small bowl whisk soy sauce, fish sauce, lime juice, brown sugar, sesame oil, and chili flakes. Pour the sauce over the turkey-corn mixture and stir to coat. Simmer 2 minutes until the liquid reduces slightly and glazes the meat.
5. 5Remove from heat and fold in halved cherry tomatoes, sliced green onions, chopped cilantro, and torn mint. The residual heat will warm the tomatoes without cooking them soft.
6. 6Arrange sturdy lettuce leaves on a platter or in meal-prep containers. Spoon the warm turkey-corn filling into each leaf.
7. 7Roughly chop the roasted peanuts and sprinkle over the filled cups for crunch.
8. 8Serve immediately with extra lime wedges on the side, or pack the filling separately from the lettuce so the cups stay crisp until lunchtime.