I find that this recipe makes a good side dish especially if we are in a hurry.
As usual, I omitted the chilli and this time the ginger too as I wanted to make it kids-friendly. I did swap the ginger with some bittersweet orange zest recommended by Jamie as well. It was certainly a fresh perspective on how something as simple as corn kernels can be cooked besides cooking them with butter. JThe parsley did give the dish color but it was not a big hit with the kids. For convenience, I used the frozen and pre-packed corn kernels bought from the grocer. Hence, the corn was not as sweet as I hoped it should be.
corn kernels2 tablespoons olive oil
1 tablespoon chopped ginger
1 teaspoon chopped chilli
1 handful chopped fresh parsley
2 tablespoons low-salt
MethodOne of the things I love to do is to stir-fry the corn kernels in a hot wok or frying pan with 2 tablespoons of olive oil, a tablespoon of chopped ginger, a teaspoon of chopped chilli, a handful of chopped fresh parsley and a couple of tablespoons of low-salt soy sauce. You can vary the flavours with different herbs, but this is a good base to start with.