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mini corn

 
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swan



Joined: 23 Nov 2004
Posts: 450
Location: a Dutchie in HongKong

PostPosted: Mon May 11, 2009 3:18 am    Post subject: mini corn Reply with quote

So...I am excited as yesterday I found fresh mini-corn-on-the-cob. HOW CUTE!!!!! Bought some, ofcourse.
The question now is...what should/could one to with it, any suggestions?
I thought maybe just lightly blanched or steamed, and serve with melted butter, peper, sugar and salt, maybe with fish for dinner tonight?
I obviously don't want to 'hide'them in a quiche or muffins or so!
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Mon May 11, 2009 3:15 pm    Post subject: Reply with quote

Vegie stir fry Swan!! Glad you seem to be enjoying your new environment, but not unexpected!
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KYHeirloomer



Joined: 21 Aug 2007
Posts: 552
Location: Central Kentucky

PostPosted: Mon May 11, 2009 6:01 pm    Post subject: Reply with quote

It's often pickled and added to salads.
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swan



Joined: 23 Nov 2004
Posts: 450
Location: a Dutchie in HongKong

PostPosted: Tue May 12, 2009 6:07 am    Post subject: Reply with quote

stirfry it'll be, with asparagus, sugar snaps, the minicorn, and some chicken marinated in soy, sesame oil and honey. Some sesame sprinkled on top when finished.
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Tue May 12, 2009 3:05 pm    Post subject: Reply with quote

YUM!!!!
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KYHeirloomer



Joined: 21 Aug 2007
Posts: 552
Location: Central Kentucky

PostPosted: Tue May 12, 2009 4:38 pm    Post subject: Reply with quote

Do y'all remember the movie "Big?"

Friend Wife's all-time favorite scene is in that film. It's where Tom Hanks picks up an ear of mini-corn from the buffet and starts to eat it like a regular corn-on-the-cob; munching row by row, right to left.
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dory



Joined: 11 Nov 2007
Posts: 236
Location: Madison, WI

PostPosted: Tue May 12, 2009 10:48 pm    Post subject: Reply with quote

That is too funny! I have to see it.


Dory
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Rachel



Joined: 22 Oct 2006
Posts: 296
Location: Santa Barbara, CA

PostPosted: Wed May 13, 2009 2:30 am    Post subject: Reply with quote

Swan, in case you haven't done your stir-fry yet, or want an idea for next time - it's also very good in laksa. I have a recipe for a vegetarian version if you want/don't already have one.
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swan



Joined: 23 Nov 2004
Posts: 450
Location: a Dutchie in HongKong

PostPosted: Wed May 13, 2009 3:14 am    Post subject: Reply with quote

Hi Rachel, would love to have the recipe, as I don't have much knowledge or experience in any asian cooking. The stirfry will be on tonights menu as I have everything in my fridge (as I had yesterday, when we all of a sudden had an informal business diner in a thai restaurant - which had, oh yes, mini-corn in their chicken-and-cashewnuts dish Smile ). Love minicorn, so your laksa recipe is most welcome for next time!!
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Pesto Man



Joined: 17 Jun 2005
Posts: 185
Location: New Orleans Louisiana

PostPosted: Wed May 13, 2009 4:14 pm    Post subject: Reply with quote

well, I have never tried it, my first impulse would be to "push the envelope" and try something radical like tempura which would be an interesting texture and should intensfy the natural sweetness of the corn....just an idea
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Rachel



Joined: 22 Oct 2006
Posts: 296
Location: Santa Barbara, CA

PostPosted: Thu May 14, 2009 11:14 pm    Post subject: Reply with quote

Here's the recipe, Swan. Don't be intimidated by the longish list of ingredients, it's actually very quick to make and only uses one pot!

Vegetable Laksa (adapted from Nadine Abensur, The Cranks Bible)
serves 2 generously

1 tbsp groundnut oil
1 head pak choi, quartered
Soy sauce or fish sauce to taste
2 small carrots, thinly sliced
100g mini corn, split down the middle
A handful of shiitake mushrooms, thickly sliced
1 tbsp red curry paste
1 litre vegetable stock
200ml coconut milk
2 garlic cloves, finely sliced
4cm piece of ginger, peeled and grated
2 stalks lemongrass, bashed and split open
2 noodle nests or squares
1 courgette, finely diced
1 small bunch coriander, coarsely chopped

Heat the oil in a large saucepan and throw in the pak choi. Stir fry until it wilts, seasoning with a bit of soy sauce (or fish sauce) when it's nearly done. Remove and keep warm in a dish.

In the same pan, add the carrots, corn and mushrooms. Toss over high heat for a few moments. Stir in the curry paste and continue to toss, letting it sizzle, for a few seconds. Pour in the stock and coconut milk and add the garlic, ginger and lemongrass.

Bring to the boil and add the noodles. Stir the noodles to loosen, then add the courgette and bring to the boil again. Keep at a steady boil until the noodles are cooked (about 4 minutes).

Fish out the lemongrass, season to taste with soy sauce/fish sauce, and stir in the chopped coriander. Serve immediately in large bowls, with the pak choi on top.

The vegetables can be varied according to what you have on hand (pea pods, different mushrooms or greens...) and you could add tofu or seafood if you like, but it's quite substantial as it is. Happy cooking!
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swan



Joined: 23 Nov 2004
Posts: 450
Location: a Dutchie in HongKong

PostPosted: Fri May 15, 2009 1:58 am    Post subject: Reply with quote

that sounds very yummie and very versatile. Will try soon, thanks!!!!!!

Will try with my next bunch of minicorn, cute and hairy and all, when I find it. These went into the above mentioned stirfry served over rice and were a succes. How can they not!
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