06 Sep2009

corn1

Here is a REALLY simple stir fry that took just minutes to prepare and was well worth the effort. The original inspiration for this was from an episode of Kylie Kwong’s “My China” series included some nice salty sweet chinese pork sausage, but for this dish, a guest at dinner couldn’t eat pork so we made it a vegetarian version. Please feel free to add the sausage, it will add another dimension to the flavors and make this even more appealing. We cut off the kernels from six ears of fresh corn. Into a hot wok with some vegetable oil I added some minced garlic and ginger and stirred that for a few seconds, then added minced red bell pepper and a touch of green chillies, then the corn, some brown sugar, rice wine vinegar, light soy sauce, a touch of salt and stir-fried this for maybe two minutes at most over high heat.

corn2

This was a delicious side dish to some stir fried chicken with cashews and chilies. But with some minced chinese sausage added in, I bet this corn dish would have been sufficient for lunch with a steaming bowl of rice. Wok cooking is really about having everything prepped and in place. Just spend a few minutes cooking and you are ready to eat! And yes, things DO taste different if cooked in a wok over high heat. :)

 

COMMENTS:

  1. sanojmd says:

    i enjoy watching kylie kwong’s telly series here in abc.. she features mostly stir fry dishes which are not only easy to cook but also look appetizing.. thanks MM. maybe i’ll try this too with some chinese sausage which I always make it handy.. also good with a fried rice recipe..

    Sep 6, 2009 | 2:02 pm

     
  2. bearhug0127 says:

    i, too, like corn. hey, mm, some typo errors.. “here” instead of her and maybe insert the word “was” for:The original inspiration for this ” was ” from an episode of….

    Sep 6, 2009 | 4:28 pm

     
  3. Henry says:

    Is it a Cebuano thing to eat corn with rice? I remember during the Martial Law years mixing corn with rice was being pushed because of a rice shortage, but it never really caught on, at least here in Luzon. I was told it became somewhat popular in the Visayas area.

    Sep 6, 2009 | 7:32 pm

     
  4. Marketman says:

    bearhug, thank you for the edits, done. Sorry, these posts are being published while I am away from my desk, and are a bit sloppier than usual. Henry, yes, Cebuanos do like to eat a mixture of corn and rice, I did a post on it once.

    Sep 6, 2009 | 8:10 pm

     
  5. Ging says:

    Hmm I never tried the corn-rice mix but we did get lashings of boiled corn grits instead of rice with our meals and lots and lots of corn porridge/gruel/congee (call it what you like) sweetened with mascovado sugar for merienda every afternoon. Even more of the porridge during the rainy season. Some people say that eating corn grits gave Cebuanos really strong (albeit yellowish colored) teeth, lower cholesterol levels and slimmer figures.

    Nowadays the practice has almost passed except deep in the province and among older folks at that too. My brother and I always enjoy it when we are served corn especially paired with tinolang manok bisaya or fish, redolent with lemon grass and sili espada. Unfortunately we always get indigestion a few hours after. I guess our stomach acids have lost their taste for boiled corn grits unlike the stomach owners.

    Sep 6, 2009 | 9:25 pm

     
  6. deirdregurl says:

    hi mm.. i just love corn. my version is heat up a good chunk of really good butter(the more butter the better hehe) and then pour the corn and just mix it all up. add bits of bacon or some diced ham and your done. sprinkle with some salt! yum yum yum!

    Sep 6, 2009 | 9:55 pm

     
  7. sha says:

    Love corn, bought some at the market with the husk, first time I ever boiled corn so I ended up calling Cebuano friends for help and the crew were happy, they look cute with those corn hair between their teeth;-)

    Sep 6, 2009 | 10:24 pm

     
  8. chris says:

    here in laguna, we have what we call adobong mais – sweet corn kernels sauted in garlic. at home, the corn kernel with cubed hotdog and carrots is one of the emergency dishes i rely on when we run out of real food to cook. :). i have a picky kinder pupil who doesnt finish her food, but she finishes her rice whenever her viand is a corn kernel-carrot mix sauted in sweet salty milk. she said its masarap and its her favorite.

    Sep 6, 2009 | 11:51 pm

     
  9. sha says:

    BTW some yachts do not allow chefs to serve corn… clogs up the system ;-)

    Sep 7, 2009 | 1:47 am

     
  10. kurzhaar says:

    This is reminiscent of the Louisiana dish called maque choux, although that is a stewed dish rather than stir-fried. Truly fresh sweet corn is a summer gem!

    Sep 7, 2009 | 6:40 am

     
  11. Belloux says:

    hmmm. intereting,, ill try this one out too… looks good (*_*)

    Sep 7, 2009 | 9:55 am

     
  12. bearhug0127 says:

    sha, how do you cook your adobong mais?

    Sep 7, 2009 | 11:09 am

     
  13. shane says:

    I love corn! Here in Texas, Mexican street vendors sell elotes-roasted/grilled corn on the cob with a helping of lime juice, butter, mayo, mexican crema (sweetish sour cream like Mexican version of creme fraiche) with lots of cotija anejo (cheese), chile or cayenne pepper, and some other seasonings such as lemon pepper. These days the term elote and esquite are synonymous in the streets. Vendors serve the kernels already cut off the cob (roasted/grilled/boiled) served in a cup with the fixings and eaten with a spoon. Elotes tops my list of favorite street food along with fishballs. i think this may be popularized there in the Philippines. on average it sells for around $2-$2.50/cup here. low capital but the profit margin is high.

    Sep 7, 2009 | 1:48 pm

     
  14. dishesandplaces says:

    this sounds totally fabulous!

    i’m reminded of a Top Chef Masters challenge for a vegan celebrity and rick bayless came up with a tamale of corn and beans.

    and right near where i live are lots of people selling corn. perfect! will try this very soon

    thanks!

    Sep 7, 2009 | 9:05 pm

     
  15. wahini says:

    oh man shane! makes me miss the elotes vendors i used to frequent in the mission in sf. i’ve done the elotes a few times here in cebu using japanese sweet corn from busay and slightly dried keseo. it’s not exactly the same, but i’ll take it!

    Sep 7, 2009 | 10:04 pm

     
  16. Crissy says:

    Great idea. I’ll try this stir- fry soon. Trying to make the most of the end of the fresh corn season, I made a dish by Jacques Papin, called corn gratin: Shuck or slice off the kernels of 4 corn ears. Blitz in the food processor with 2 tbsp flour, season with salt & pepper, add 1.5 cups of half and half. Pour into a buttered dish, sprinkle parmesan on it, bake at 375 for 35-40 minutes. Great with fried chicken or a fish fillet.

    Sep 8, 2009 | 2:52 am

     
  17. Toping says:

    MM, not only rice with corn, but with kamote is good as well!

    Sep 8, 2009 | 10:57 am

     
  18. millet says:

    this looks delicious. i love corn!

    Sep 8, 2009 | 7:45 pm

     
  19. jen says:

    it helps, thanks… i was from a long vacation in the province and went home with lots of corn that i don’t know what to make. i remembered adobong mais when i was staying at Laguna, glad to know more about this foo, thanks!

    Mar 29, 2010 | 1:26 pm

     
 

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