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!

By: dishesandplaces

dishesandplaces — Mon, 07 Sep 2009 13:05:37 +0000

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!

By: shane

shane — Mon, 07 Sep 2009 05:48:56 +0000

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.

By: bearhug0127

bearhug0127 — Mon, 07 Sep 2009 03:09:45 +0000

sha, how do you cook your adobong mais?

By: Belloux

Belloux — Mon, 07 Sep 2009 01:55:52 +0000

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

By: kurzhaar

kurzhaar — Sun, 06 Sep 2009 22:40:35 +0000

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!