Corn and tomatoes (technically fruit) are the only tinned vegetables I keep on board. Both make excellent staples. Tinned tomatoes substitute fresh ones extremely well in cooked dishes. Corn retains its crunch, colour and taste, a rare exception when it comes to canned veggies.
This recipe is full of flavour, the ingredients keep for ages unrefrigerated, it is inexpensive and takes only about 10 minutes to make. Perfect boat food
. Fresh corn cut off the cob is always better, but I think only marginally so in this instance.
CORN CHINESE STYLE
1 teaspoon sesame oil
2 tablespoons extra virgin olive oil
4 cloves garlic, finely chopped
1 heaped tablespoon finely grated fresh ginger
1 teaspoon chopped chilli or harissa (to taste)
2 tablespoons soy sauce
2 tins (600-800g in total) corn kernels, drained
1 red onion, cut in wedges
1 red capsicum, cored, halved and sliced (optional)
few tablespoons chopped parsley (optional)
- Heat oils and sauté garlic until golden (it loses its bite and develops a rich mellowness so don't be scared to use lots)
- Add ginger, chili and soy sauce and stir to combine
- Add corn, onion and red pepper and stir until just heated through. You could add the onion earlier, but I like it crunchy in this recipe.
- Toss through parsley if using
The harissa, by the way, is keeping well. I keep the jar topped up with fresh extra virgin olive oil as I use it. It is diminishing only slowly as with the seeds incorporated, it is hot, hot, hot and only a little is needed. A complex flavour has developed beautifully (garlic, cumin, coriander, mint and caraway were blended in) and I am starting to prefer this homemade mix even when fresh chillies are available.