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corn mainSo many people, especially those who call the Midwest ‘home’, love their corn.  Frozen, fresh, and even canned it is a staple just about everywhere. Kids especially seem to eat corn more readily than most vegetables. Looking at my bags of frozen corn and a stash of mushrooms I needed to use inspired this recipe. I love it. It is tasty and delicious warm or chilled, which will make it a great dish to take to summer potlucks. Liquid smoke is used to keep the dish very low in fat and vegan. Corn & More is a unique side dish for any lunch or feast. It would be great at your Thanksgiving dinner! I think it would be really good served in chicken or fish tacos. Give it a try and say good-bye to plain old, whole-kernel corn!

 

4 cups frozen or canned, whole-kernel corn

1 bell pepper – chopped. (Use a colored pepper for eye appeal.)

1 small onion – chopped

corn ingred1 medium carrot – finely chopped

8 ounces, sliced mushrooms – roughly chopped

2-teaspoon ground ginger

2 tablespoons olive oil

1 large garlic clove

2 teaspoons liquid smoke

½ teaspoon black pepper

3 tablespoons lite soy sauce

 

just cornThaw frozen corn under cold water, or drain canned corn. In a large pan heat the olive oil on medium heat.  Once hot add the onions and cook 3 minutes.  Add the garlic, peppers, carrot, and mushrooms.  Cook 3- 4 minutes, stirring often.  Reduce heat to medium-low and add the garlic and one teaspoon of the ground ginger. Add the soy sauce and one teaspoon of the liquid smoke.  Stir. Add the corn and cook two minutes.  Add the remaining ginger, liquid smoke, and black pepper.

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