Sweet Corn with Fresh Ginger and Jalapeño Peppers on Quinoa
20 minutes·Serves 4
Looking for new ways to love corn? This spicy recipe gives sautéed corn some nice bite thanks to fresh ginger and hot peppers. Add a cup of halved cherry tomatoes and it also becomes beautiful. Serve the Sweet Corn with Fresh Ginger and Jalapeño Peppers on the grain of your choice, mix it into cornmeal and eggs for a batch of spicy corn cakes, or use it to stuff zucchini halves or hollowed-out red bell peppers. The versatility of corn is celebrated here.
Ingredients
- 2 tablespoons olive oil
- ½ to 1 jalapeño, minced
- 1-inch piece (1 tablespoon) fresh ginger, finely chopped
- 3 garlic cloves, chopped
- 2 green onions, thinly sliced
- 1 teaspoon ground turmeric
- 3 cups frozen sweet corn
- 1 cup halved cherry tomatoes
- Salt
- Freshly ground black pepper
Serving suggestion
2 cups cooked quinoa
1 green onion, chopped
Instructions
- 1Roasted slivered almonds
- 2Crumbled feta cheese or goat cheese
- 3Coriander and Lime Dressing (page 147)
- 41 lime cut into wedges
- 5Heat the oil in a large skillet over medium heat. Add the jalapeño, ginger, garlic, and green onions and cook, stirring constantly, for 1 to 2 minutes. Add the turmeric and cook, stirring, until dark and fragrant, about 30 seconds.
- 6Add the corn and tomatoes and cook, stirring often, until the corn is lightly browned, about 5 minutes. Taste, and season with salt and black pepper.
- 7Serve on quinoa, and top with the green onions, a sprinkling of almonds, and cheese. Drizzle with Coriander and Lime Dressing, if you’d like the extra flavor. Offer lime wedges on the side for squeezing.
Easy Ingredient Swaps
↔Serrano, fresno, or poblano peppers for the jalapeño
↔One teaspoon ground ginger instead of the fresh ginger
↔Roasted corn for the sweet corn
↔Brown rice for quinoa
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