Comments on: Stir Fried Corn & Peppers

By: jen

jen — Mon, 29 Mar 2010 05:26:59 +0000

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!

By: millet

millet — Tue, 08 Sep 2009 11:45:42 +0000

this looks delicious. i love corn!

By: Toping

Toping — Tue, 08 Sep 2009 02:57:27 +0000

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

By: Crissy

Crissy — Mon, 07 Sep 2009 18:52:28 +0000

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.

By: wahini

wahini — Mon, 07 Sep 2009 14:04:57 +0000

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!