This JESScipe was a happy accident. I ordered corn cobs last summer from my produce store, and they sent me loose, raw kernels instead. Hmmm🤔, how to reroute ?
- 4 TBSP Oil
- 3 Cloves garlic
- 2 TBSP white wine
- 3 lbs Raw corn Kernels
- 3 TBSP teriyaki sauce
- 1/2 Tsp Kosher salt
- 1/2 Tsp Black pepper
- Fresh parsley or Dill
I took out my wok, which is basically an antique at this point. I grabbed garlic and herb flavored olive oil and heated up several tablespoons, let's say three or four. I hate when the oil disappears so quickly, leaving a dry, sticky pot. I'd rather be generous with it out the gate. I gently sautéed three cloves of minced fresh garlic. When the garlic was very aromatic and began to brown too much, I deglazed the wok with a few tablespoons of white wine. The amount will depend on how parched your pan is.
The wine sizzled, bubbled, and reduced, infusing the garlic with wonderful undertones. Then I dumped in the corn kernels and simply sautéed on high, adding more wine as needed to keep deglazing.
When the corn was tender, this takes just a few minutes (under 5), I added three tablespoons of teriyaki sauce, half a teaspoon of kosher salt, and a quarter to half a teaspoon of freshly ground black pepper. Better to always be subtle with your salt and pepper. You can always add more but you can't lessen.
Stir all well and cook for another two minutes, stirring all the while. When this is finished, add a packed half cup of finely chopped fresh parsley and/dill and mix in. That's all you need for this delicious, healthy, simple side dish. It's Cornography. The vibrant yellow and green colors are beautiful and inviting. This can be served hot or room temp. It's a wonderful vegetarian side dish that I'm happy I discovered. When life gives you corn kernels, make this (since Cornade would be barf city). 🌽🌽🌽🌽