We could have eaten buckets of this, it was so tasty! Locally grown corn cobs usually hit the shops in September but as the seasons seem to be all out this year, we’ll have to wait and see. To remove the corn form the cobs you need to tear off the husks, then run a knife downwards to remove the kernels – easy!
Stir-fried corn with chilli, ginger, garlic and parsley – to serve 2 as a side dish
- fresh corn kernels (one corn cob per person)
- 2 tbsp olive oil
- 1 tbsp if chopped ginger
- 1 tsp of chopped chilli
- a handful of chopped parsley
- 1-2 tbsp soy sauce
Get your wok nice and hot. Heat the oil, then add the corn and stir-fry along with the ginger and chopped chilli.
When the corn is almost cooked, add the parsley and soy sauce and toss through.
Tastes really good with roast chicken and potatoes!
(Original recipe from Jamie Oliver’s Jamie’s Dinners, Penguin 2004.)