Quick and Easy Corn Off The Cob
Corn recipe – it’s not only quick and easy it can be eaten as a salad, side or main dish and is absolutely delicious! It will keep for a few days in the fridge for when you feel like a snack or need a quick meal addition on the table.
Corn off the cob is an old favorite in many households and although there are 100 and more ways to cook corn, this is still my ultimate delicious recipe that continues to out-stand all others. Corn with garlic, mushrooms, onion, seasoning and herbs is absolutely soaking up the taste, quick and easy.
For as long as I can remember as a family we have always loved corn as I’m sure most people do. Whether it was cooked in a pot with water till done or roasted, we all loved it (as long as we could smother it in butter while it was hot). One of my fondest memories of corn is how my dad (R.I.P.) would never want it roasted in the oven because he always said that the taste of corn was never as good roasted indoors as it was when it was roasted on an outside fire, and the accuracy of how he would toss the kernels into his mouth without a single one on the floor still makes me smile.
Having the ingredients ready before heating the stove is something that will make the entire process easier and more enjoyable. Family members popping in and saying ‘what are you cooking’ phones, emails and life as you know it all happens when you are having fun 🙂 so best to have everything prepared.
There are not many dishes that my dearest husband likes but when he came home with this corn I knew that there was no way I could convince him to have it with mushroom when he doesn’t eat mushroom other than me splitting it into 2 parts, one with mushroom and one without. So if you or someone you are cooking for doesn’t eat mushrooms, you can leave the mushrooms out or substitute this recipe with eggplant.
Corn Salad Recipe
Easy Corn Salad
- Corn kernels from 2 cobs or 2 cups cooked corn
- 2 tablespoons coconut oil
- 1 medium onion
- 2 garlic cloves
- ½ teaspoon dried chili flakes
- 1 green chili
- 1 cup vegetable stock (or water)
- Pinch of salt
- Fresh coriander
- 5ml of olive oil
- 1 cup of cherry tomato's
- Step 1 Heat the pan and when it’s hot add your coconut oil
- Step 2 Add in onion, garlic and fresh chili and let it cook for 2 minutes
- Step 3 Add the fresh corn, stock (or water) and a pinch of salt
- Step 4 Cook the corn until the liquid is low
- Step 5 Add the mushrooms cook for a further 2 to 3 minutes
- Step 6 Allow the mix to cool
- Step 7 Add a fresh herb dressing and a drizzle of olive oil
I found that once the corn and mushroom mix were cooked I had to let it sit in a colander to drain off any juices/stock and to cool off (5 minutes) before adding the cherry tomatoes and fresh herbs otherwise they would be too soft.
For just a little extra flavor you can add a tablespoon of soy sauce but you might want to then leave the salt out.
If you don’t have or like fresh coriander use any fresh herb of your choice
My green chili was the not so hot type but if you prefer less heat, then I would suggest removing the seeds or substituting the dried chili with another dried or fresh herb
For a simple simple home-made vegetable stock recipe