Wok-Seared Corn And Green Onions
10m prep 5m cook 15m ready
A quick and easy stir-fry of corn and green onions, seared in a hot wok for a smoky flavor. Perfect as a side dish for meat-centric meals.
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 41.1 mg
- Iron: 1.72 mg
- Magnesium: 71.3 mg
- Phosphorus: 176 mg
- Potassium: 610 mg
- Zinc: 1.01 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 ears fresh corn
- 1 frozen corn
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp water
- Kosher salt
Prepare
- 2 green onions, finely chopped
Let's Cook
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Step 1.
If using fresh corn, cut the kernels from the cob: lay each ear flat on its side and use a sharp chef's knife to slice off the kernels. Set aside. If using frozen corn, measure out 1 (10-ounce) bag and keep frozen until needed.
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Step 2.
Preheat a wok over high heat until wisps of smoke rise from the surface. Add 1 tablespoon vegetable oil and the finely chopped green onions, then quickly stir for about 10 seconds until the onions are fragrant.
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Step 3.
Add the corn (fresh or frozen) to the wok and stir-fry for about 1 minute. If using frozen corn, it will sizzle as ice crystals melt and release moisture.
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Step 4.
Add 1 tablespoon soy sauce and 1 tablespoon water, and continue to stir-fry for 1 to 2 minutes more, until the corn has a light sear and is fully cooked through. Season with kosher salt to taste. Serve immediately with steamed rice.
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