Sauteed Corn with Lemongrass - Recipe

Sauteed Corn with Lemongrass

• 3 tablespoons vegetable oil
• 1/2 red onion, finely diced
• 2 stalks lemongrass, tender parts only, minced
• 1 inch piece of fresh ginger, peeled and minced
• 3 cloves garlic, minced
• 2 kaffir lime leaves (optional)
• 2 or more small hot green chile peppers, minced (optional)
• 2 medium yellow summer squash or zucchini, 1/2" dice
• 1 yellow bell pepper, 1/2" dice
• zest of one lime
• kernels from 5 ears sweet corn, removed from cob
• 1 teaspoon kosher salt
• juice of 2 limes
• 1 ½ cups cherry tomatoes, halved
• 3 green onions, white parts only, thinly sliced
• fresh ground black pepper

1. Place a wok or a large skillet over very high heat. When pre-heated, add the vegetable oil, onion, lemongrass, ginger, garlic, and the optional kaffir lime leaves and chile pepper. Stir-fry for one minute.
2. Add the squash, bell pepper and lime zest and saute for 1 minute. Add the corn and salt and saute until tender, about 2-3 minutes.
3. Add the lime juice and turn off the heat. Adjust seasoning and lime juice as needed. Remove the kaffir lime leaves.
4. Garnish with the cherry tomatoes and green onions, a grind of fresh black pepper, and a few flakes of sea salt, and serve immediately.