I usually keep a bag of frozen corn on hand for when I need a quick stir-fry to pair with a meat-centric meal. In my house, corn is also one of the few vegetables that both kids will eat. I start by frying chopped green onions in a touch of oil to release their aromatic goodness to counter the sweetness of the corn. I use fresh corn in season when it’s abundant and sweet. Fresh corn also chars nicely, which adds a hint of smokiness. While there are different ways to remove the kernels from the cob, I usually lay the cob flat on its side and use a sharp chef’s knife to cut off the kernels. You can easily scale this recipe up or down and add other ingredients, such as minced garlic, chili peppers, or fresh cilantro, to taste.
MAKES 4 SERVINGS
4 ears fresh corn or 1 (10-ounce) bag frozen corn
1 tablespoon vegetable oil
2 stalks green onions, finely chopped
1 tablespoon soy sauce
1 tablespoon water
If using fresh corn, cut the kernels from the cob. Set aside.
Preheat a wok over high heat until wisps of smoke rise from the surface. Add the oil and onions, and quickly stir to combine for 10 seconds, or until the onions are fragrant.
Add the corn, and stir-fry for about 1 minute. If you are using frozen corn, it will sizzle as the ice crystals melt and release moisture.
Add the soy sauce and water, and continue to stir. After 1 to 2 minutes more, the corn should have a light sear and be fully cooked through. Add salt to taste. Serve with steamed rice.
*(c)2018 by Hsiao-Ching Chou. All rights reserved. Excerpted from Chinese Soul Food by permission of Sasquatch Books.
This article was first published on January 30, 2019.