Ginger Chile Corn


I found this recipe in Readers Digest and it has a great blend of sweet and spicy. Try it before the corn is gone until next year.
3 T canola oil
3 c fresh corn cut off the cob
2 ½ T minced fresh ginger (I grated mine)
2 T mince jalapeno chile seeded and minced
4 cloves of garlic minced
Salt and pepper to taste

Heat skillet over high heat until smoking. Add oil and heat briefly. Toss in corn spreading evenly, do not crowd it. Let sit for 1 minute to allow it to severely char and pop. Stir in ginger and chile, again allowing corn to char with very little stirring about 1 minute. The corn is done when one-fourth to a third of the kernels are flecked with brown. Stir in garlic and remove from heat. Add salt and pepper to taste and serve immediately.

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