FRESH STIR-FRIED CORN MEXICALI
SELECTING FRESH CORN
Corn is one of the few produce items that converts from sugar to starch as it ages. That's why corn always tastes best right after it’s picked. The newer variety of corn, Super Sweet and Summer Sweet contain their sugar-much longer and takes some of the guesswork out of picking sweet ears. Be sure to select corn with full ears (mature), fresh green husks and silks free of breakdown or decay. Peel back the husk and observe the kernels, which should be even, full and plump.
TO REMOVE THE KERNELS FROM THE COB
Stand the cleaned ear up in a shallow mixing bowl and, starting from top, take a paring knife and cut dawn each side of the ear at the base of each kernel. In 3-4 smooth cuts, all kernels will be in the bowl. Continue till you have the desired amount of kernel corn.
2 Cups Fresh Cut Corn
1/2 Cup Chopped Red Bell Peppers (Sweet)
1 Tsp. Vanilla
2 Tbsp. Margarine
1-2 Jalapeno or Serrano Peppers (Chopped) Hot Peppers are Optional
1-2 Teaspoons Sugar (or Equal)
2 Tablespoons Chopped Cilantro
In a large skillet, melt margarine on medium heat. Add corn, and all chopped peppers and stir-fry till blended and coated with margarine. Add vanilla, and continue to stir-fry.
Add sugar, herbs and/or salt & pepper to taste. Continue to stir-fry till you notice the corn turning more yellow. Add Cilantro and blend in.
Total stir-fry time should not exceed 4-5 minutes or the mixture will begin to caramelize. This recipe is cholesterol free and is an exciting addition to any entree. Serves 6-8.