Attempt #33: Stir-fried corn with chilli, ginger, garlic & parsley

Most people love sweetcorn – even most kids! It is probably that wonderful bright yellow that makes it so sweetly appealing.

I find that this recipe makes a good side dish especially if we are in a hurry.

The result:

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. J

The 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.

Ingredients

corn kernels

2 tablespoons olive oil
1 tablespoon chopped ginger
1 teaspoon chopped chilli
1 handful chopped fresh parsley
2 tablespoons low-salt

Method

One 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.

Attempt #15: Mexican-style Corn

Hola! to Mexican-style corn.

Corn, to me is simply a magic ingredient. It does wonders for soups, stews, BBQ and who doesn’t love a hot-buttered corn on cob? And now I found a new recipe for corn on cob. A little bit of chile and loads of grated parmesan cheese on the traditional hot-buttered corn just makes it sexier.

The Result:

 

Overall, can’t go wrong with corn on cob.

Usually, I would steamed my corn but as the recipe calls for boiling them, I did just that. However, I find that I get too worked up trying to ensure that the corn is not left in the boiling water for too long as then the nutrients and sweetness will be absorbed into the boiling water but yet I needed the corn to be soft enough.

In the end, the corn was not tender enough and also not as sweet as it would have been if I were to steam them. Lesson learnt: Steam them!

Recipe (serve 4):

Boil 4 heads of corn on the cob in salted, boiling water for 8-10 minutes with a lid on the pan. When tender, drain in a colander.

Grate ¾ cup of Parmesan cheese (or more if you like them to be more cheesy! J) over the surface of a large serving platter or over individual serving plates.

Halve seed and finely chop 1 fresh red chilli and sprinkle evenly over the cheese. Place a little pat of butter on each cob and brush over the corn to coat. When the butter has melted, roll each cob in the cheese and chile, so the flavours stick to the outside.

Season with a good pinch of salt and pepper. Serve with lime wedges for squeezing over.