My grandmother used to do wonderful things with sweet Coachella Valley corn. She made these wonderful steamed corn puddings wrapped and steamed in their husks. She would take ears of corn and grate the ear of corn on a box grater until she was left with a large bowl of liquefied corn. She would then mix it with some corn meal and sugar and wrap them in washed corn husks saved from the ears of corn. I’m not blogging about this steamed corn pudding today.
Another dish she made was stir-fry fresh corn kernels. I love this stir-fry with a bowl of piping hot jasmine rice. I bought one too many ears of corn last week and decided to make stir-fried corn kernels for dinner this weekend. The bf thought it was an interesting dish (almost as interesting as when I made stir-fried water spinach).
1 pound ground chicken breast or other meat
salt
pepper
MSG
Canola oil
1 onion, diced
1 clove garlic, minced
4 ears sweet corn, removed from cobb
2 carrots, sliced
1 8-ounce container crimini mushrooms, sliced
1 head of broccoli, cut into pieces
2 thai bird chilies, minced
maggi sauce, to taste
fish sauce, to taste
oyster sauce, to taste
1. In a large wok, heat oil and add meat, salt, pepper and MSG. When meat is cooked, add onion and garlic. Saute for a few minutes until onions are translucent.
2. Add the rest of the ingredients and cook until corn is tender.
3. Serve with jasmine rice.
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