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.

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

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.

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