Corn-Off-The-Cob

August 21, 2006

Corn-Off-The-Cob

By Philippe, TCSA

Corn on the cob is best eaten as quickly as possible, before its sugars turn in starches. If you have left your ears of corn stting around a bit, it is best to use them in stir-fry recipe such as the one below, which makes a tasty side dish.

1 tablespoon olive oil or butter
2 ears of corn, kernels scrpaed off with a sharp knife
1 small onion, chopped
1 clove garlic, crushed
1 teaspoon chile powder
1 teaspoon herbs (oregano or thyme)
salt to taste
1/2 lime

Saute all ingredients except lime juice in a skillet for about 10-15 minutes at medium heat. Squeeze lime juice on it before serving.

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