This 'stew' inventively combines ginger and chilis to bring a kick to fresh corn.
Simply sauté 1/2 cup onion in oiled pan on medium heat. Once translucent, add three cups of fresh corn, trimmed off the cob (or frozen, defrosted corn). Sauté for several minutes then add ginger, cumin, and coriander. Add a splash of water, then reduce heat, cover and cook for 10 minutes.
Add diced red chiles, stir then serve.
KENZAI CORN STEW
Ingredients:
EVOO
1 medium onion, diced
3 cups fresh corn off the cob
1 tbsp ginger, minced
2 tbsp ground cumin
2 tbsp coriander
2 tbsp diced red chiles
Process: