Sautéed maize

🌽 Fresh maize kernels with tomato, onion, carrot, green pepper, garlic and ginger. Four side portions without cream or cheese.

Ingredients

• 400 g fresh maize kernels, about 3–4 medium cobs
• 200 g diced ripe tomatoes
• 100 g sliced onion
• 80 g very finely diced carrot
• 100 g seeded diced green pepper
• 6 g chopped garlic
• 10 g grated fresh ginger
• 30 ml neutral oil
• 80 ml drinking water, as needed
• 3 g salt, adjust to taste
• 1/4 tsp ground black pepper

Preparation

Remove husks and silk, rinse if needed and cut kernels from stable cobs into a wide dish. Weigh 400 g and remove any hard cob fragments.

Wash vegetables. Dice tomatoes with juices, slice onion and finely dice carrot and pepper. Prepare garlic, ginger and seasonings.

Heat 30 ml oil over medium heat. Soften onion 4 minutes; stir in garlic and ginger for 30 seconds.

Cook tomatoes 5–7 minutes until soft, stirring. Add a spoonful of water if the base catches.

Add maize, carrot and pepper and mix. Add 40 ml from the 80 ml water and some salt.

Cover and cook gently 10 minutes, stirring once or twice. Check tenderness and extend 5–10 minutes if needed. Add remaining water only if the base dries.

Uncover and reduce extra liquid 2–3 minutes. Taste several kernels and carrot pieces for tenderness; add pepper and adjust salt.

Serve hot in four portions. Refrigerate leftovers promptly and use within 48 hours after thorough reheating, adding a little water if needed.