© David Loftus
stir-fried corn with chilli, ginger, garlic and parsley
method
Sweetcorn is a great vegetable – most people love it. Full of Vitamins A and C, it is not only tasty but extremely good for you! I'm not averse to using a bit of tinned sweetcorn sometimes, as it does taste OK, but I'd like you to buy some corn on the cob and have a go at removing the kernels of corn yourself. It's very easy; just tear the husk off, then run a knife downwards to remove the kernels – it's definitely worth doing this to experience the sweetness and vibrancy of flavour. Sweetcorn is best served simply. It is massively in love with butter, has tendencies to flirt with the chilli family and loves a bit of bittersweet orange zest...
One of the things I love to do is to stir-fry the corn kernels in a hot wok or frying pan with 2 tablespoons of olive oil, a tablespoon of chopped ginger, a teaspoon of chopped chilli, a handful of chopped fresh parsley and a couple of tablespoons of soy sauce. You can vary the flavours with different herbs, but this is a good base to start with.
• from Jamie's Dinners