Sauté the peanut oil, sesame oil, ginger powder, and green curry with the garlic clove.
Deglaze with the soy sauce, coconut, and peanut butter.
Cover over a medium heat for 2 minutes.
Add the scallions and rice vinegar and remove the sauce from the heat.
Sauté the corn with 4 tablespoons of the sauce.
Season with salt and pepper as needed. Serve over couscous or rice.
