Name: Corn and Egg Stir Fry
Ingredients: 3 large eggs: These are the protein powerhouse of our dish, providing a fluffy, savory contrast to the sweet corn. Use fresh, good-quality eggs for the best texture.; 2 cups sweet corn kernels (approx. 2-3 ears of corn): Fresh corn cut off the cob is ideal for its sweetness and juicy pop, but good quality frozen corn (thawed) or even well-drained canned corn can be used in a pinch.; 1 tablespoon light soy sauce: This provides the primary savory, umami seasoning for the stir-fry. Choose a low-sodium option if you’re watching your salt intake.; 1 teaspoon sesame oil: A little goes a long way! This adds a distinctive nutty aroma and flavor that is characteristic of many Asian stir-fries.; 2 cloves garlic, minced: Freshly minced garlic offers an aromatic base that infuses the oil and the entire dish with its pungent, savory notes.; 1 tablespoon vegetable oil (or any neutral cooking oil like canola, sunflower, or grapeseed): Needed for stir-frying the ingredients without imparting a strong flavor of its own.; 1/4 teaspoon white pepper (optional): White pepper offers a different kind of heat than black pepper – earthier and sharper. It’s a common ingredient in Chinese cooking and complements eggs beautifully. Black pepper can be substituted if preferred.; 1 green onion (scallion), thinly sliced: Used primarily as a garnish, adding a touch of freshness, mild onion flavor, and a vibrant green color. Separate the white/light green parts from the dark green tops if you like; the former can be cooked briefly with the garlic.; Pinch of sugar (optional): Just a tiny amount can help to balance the savory flavors and enhance the natural sweetness of the corn.; Salt to taste: While soy sauce provides saltiness, you may need a little extra depending on your preference and the saltiness of your soy sauce.

Ingredients

Scale

Here’s what you’ll need to create this delightful Corn and Egg Stir Fry, a dish celebrated for its simplicity and wonderful flavors:

3 large eggs: These are the protein powerhouse of our dish, providing a fluffy, savory contrast to the sweet corn. Use fresh, good-quality eggs for the best texture.
2 cups sweet corn kernels (approx. 2-3 ears of corn): Fresh corn cut off the cob is ideal for its sweetness and juicy pop, but good quality frozen corn (thawed) or even well-drained canned corn can be used in a pinch.
1 tablespoon light soy sauce: This provides the primary savory, umami seasoning for the stir-fry. Choose a low-sodium option if you’re watching your salt intake.
1 teaspoon sesame oil: A little goes a long way! This adds a distinctive nutty aroma and flavor that is characteristic of many Asian stir-fries.
2 cloves garlic, minced: Freshly minced garlic offers an aromatic base that infuses the oil and the entire dish with its pungent, savory notes.
1 tablespoon vegetable oil (or any neutral cooking oil like canola, sunflower, or grapeseed): Needed for stir-frying the ingredients without imparting a strong flavor of its own.
1/4 teaspoon white pepper (optional): White pepper offers a different kind of heat than black pepper – earthier and sharper. It’s a common ingredient in Chinese cooking and complements eggs beautifully. Black pepper can be substituted if preferred.
1 green onion (scallion), thinly sliced: Used primarily as a garnish, adding a touch of freshness, mild onion flavor, and a vibrant green color. Separate the white/light green parts from the dark green tops if you like; the former can be cooked briefly with the garlic.
Pinch of sugar (optional): Just a tiny amount can help to balance the savory flavors and enhance the natural sweetness of the corn.
Salt to taste: While soy sauce provides saltiness, you may need a little extra depending on your preference and the saltiness of your soy sauce.

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Instructions

Follow these simple steps to whip up your delicious Corn and Egg Stir Fry in no time:

Prepare the Eggs: Crack the eggs into a small bowl. Add a pinch of salt and the optional white pepper. Lightly beat them with a fork or chopsticks until the yolks and whites are just combined – don’t overbeat, you still want to see some streaks of yolk and white for a nicer texture in the final dish. Set aside.
Prepare the Aromatics and Corn: If you haven’t already, mince the garlic and thinly slice the green onion. If using fresh corn, carefully cut the kernels off the cob. If using frozen corn, ensure it’s thawed and pat it dry with a paper towel to remove excess moisture, which can make the stir-fry watery.
Heat the Wok/Pan: Place a wok or large non-stick skillet over medium-high heat. Add the vegetable oil and swirl to coat the bottom. Wait until the oil is hot and shimmering. You can test this by dropping a tiny piece of garlic; if it sizzles immediately, the oil is ready.
Scramble the Eggs: Pour the beaten eggs into the hot wok. Let them set for about 15-20 seconds around the edges, then gently push the cooked egg towards the center, tilting the wok to allow uncooked egg to flow to the sides. Continue this process until the eggs are about 80% cooked – they should be soft, fluffy, and still slightly moist. Break them into bite-sized pieces with your spatula. Remove the scrambled eggs from the wok and set them aside on a plate.
Sauté Aromatics: To the same wok (add a tiny bit more oil if it looks dry), add the minced garlic (and the white/light green parts of the green onion, if using separately). Stir-fry for about 20-30 seconds until fragrant. Be careful not to burn the garlic, as it will turn bitter.
Cook the Corn: Add the corn kernels to the wok. Stir-fry for 2-4 minutes. If using fresh corn, you’ll want to cook it until it’s tender-crisp and slightly caramelized. If using frozen or canned corn, you’re mostly just heating it through and perhaps getting a little char.
Combine and Season: Return the scrambled eggs to the wok with the corn. Add the light soy sauce, sesame oil, and the optional pinch of sugar. Toss everything together gently but quickly to combine and ensure all ingredients are coated with the sauce. Cook for another minute, allowing the flavors to meld.
Taste and Adjust: Give it a quick taste. Add a little more soy sauce or a pinch of salt if needed.
Garnish and Serve: Turn off the heat. Stir in most of the sliced green onions (saving some for a final garnish if desired). Transfer the Corn and Egg Stir Fry to a serving dish. Sprinkle with the remaining green onions. Serve immediately.

Nutrition

Serving Size: one normal portion
Calories: 350