I have found out that there are a million and one ways to make maize (corn). We have maize growing in the backyard and boiled maize has been on the menu a lot these days (A LOT!) that I realized I haven’t shared a recipe here. This is my father’s signature recipe (among many others). It is a special one really because it only happens whenever there is an abundance of fresh maize! The fresh kernels have a slight sweetness to them and when they are sautéed in oil and other spices, the flavor intensifies while at the same time leaving the maize soft. It even has a natural meaty taste. Seriously! The next time you find yourself with more than enough fresh maize, try this.
What you will need
10 Fresh ears of maize/ 3 C. Maize kernels
2 Tomatoes, finely chopped
2 Green pepper, finely diced
2 Carrots, finely diced
1 Large onion, finely diced
A handful of green onions, finely chopped
2 cloves of garlic, crushed and chopped
Ginger, crushed and chopped
Cooking oil
Salt to taste
Black pepper (optional)
Observations:
- The size of maize and kernels vary.
- On some ingredients, I did not put any specific measurements because everyone has personal preferences.
Method
Using a sharp knife, cut the kernels off the cob and set them aside. On medium fire, add oil and wait for it to get hot. Add the garlic, ginger, and onions. Let them brown a little. Add salt and tomatoes. Let the tomatoes soften. Add the maize kernels and stir. Add the green peppers and carrots and stir well. Keep stirring. Add the black pepper and keep stirring. Once all the kernels are translucent, and a savory flavor is wafting in the air, remove from fire. This might take 20-30 minutes. Add the chopped green onions and serve hot.
Contributed by Sophie. Follow her blog akitcheninuganda.com for more local cuisines.
