18 September 2012

Ginger Maple Corn and Tomatoes


This is a really delicious, if unusual, side dish. It's really quick to make, you can get it ready while your steak or chicken breast cooks. The instructions are for a frypan but it can be done on the barbecue plate too. The barbecue gives it a slightly smoky flavour that goes very well with summer meals.

This dish is also nice in a tortilla with cooked chicken or steak and served with a salad.

Ingredients:
2 tbsp corn oil
1/2 tsp cumin powder
1 1/2 tsp grated fresh ginger
2 medium tomatoes, coarsely chopped
1 large onion, finely diced
1/2 tsp salt
2 tbsp pure maple syrup
4 cups frozen corn kernels

Method:
In a large frypan, over medium heat, add the oil, cumin, and ginger and cook, stirring, for 1 minute.

Add the tomatoes, onions and salt and cook slowly (turn heat down if it boils) for about 5 minutes until most of the liquid has cooked away.

Add the maple syrup and corn, stir and simmer over low heat for 7 or 8 minutes, or until corn is heated and flavours combine.

Serve hot alongside pork, beef, or chicken.

No comments:

Post a Comment

Thanks so much for taking the time to leave a comment...I just love hearing from you!

Just a couple of things:

Please don't use your comments to advertise your business or goods for sale, any such comments will be removed.

And please include your name, ANONYMOUS POSTS WILL NOT BE PUBLISHED AND WILL BE RECORDED AS SPAM.