Real African Dishes: [MC-AllEthnic-Recipes] Charred Ginger-Chile Corn

Friday, January 13, 2012

[MC-AllEthnic-Recipes] Charred Ginger-Chile Corn - Latin American/Hispanic

* Exported from MasterCook *

Charred Ginger-Chile Corn

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : LowCal (Less than 300 cals)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons expeller-pressed canola oil
3 cups fresh corn kernels -- cut from the cob (4 to 5 ears)
2 1/2 tablespoons minced fresh ginger
1 medium jalapeno chile pepper -- seeded and minced (about 2 Tablespoons)
4 large garlic clove -- minced
salt and freshly ground black pepper

Heat the skillet over low heat until smoking.

Add the oil and let it heat briefly. Toss in the corn, making sure it is spread out in the pan. The corn must not be crowded. Do not stir for at least 1 minutes, to allow the corn to severely char and pop.

Stir in the ginger and chile, again allowing them to char with very little stirring, about 1 minute. The corn is done when a fourth to a third of the kernels are flecked with brown (depending on your taste). Stir in the garlic and remove from the heat.

Add salt and pepper and serve immediately.

Serves 2 to 4
Prep time: 20 mins
Stove time: 20 mins

AuthorNote: you know those delicious, over-charred ears of grilled corn you eat at county fairs in the summer? If you are like us and request the ones with the most burned bits, this recipe is for you.

Here, freshly cut corn kernels are charred until sizzling and popping in a flaming-hot cast-iron skillet and finished with a mince of ginger, fresh garlic, and chiles. The hardest thing about this dish is learning to NOT stir or fiddle with it while it's incinerating.

Source:
"Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
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Per Serving (excluding unknown items): 276 Calories; 15g Fat (44.6% calories from fat); 5g Protein; 36g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 244 0 0 0 0 0