Sweet Corn Stir Fry

Sweet Corn Stir Fry


400g of Mccain Frozen Sweet Corn

1 Tablespoon Vegetable Oil

1 Medium Onion Finely Chopped

1 Bell Pepper (Any Colour), Diced

2 Cloves Garlic, Minced

1 Teaspoon Grated Ginger

1 Tablespoon Soy Sauce

1 Tablespoon Oyster Sauce (Or Hoisin Sauce for A Vegetarian Version)

1/2 Teaspoon Sesame Oil

1/2 Teaspoon Red Pepper Flakes (Optional, For Some Heat)

Salt And Pepper to Taste

2 Green Onions, Sliced (For Garnish)


Total Time: 25 minutes
Serving Size: 2 - 3

  1. Thaw the McCain frozen sweet corn according to the package instructions. You can do this by leaving it in the refrigerator overnight or running it under cold water for a few minutes.
  2. In a large pan or wok, heat the vegetable oil over medium-high heat.
  3. Add the finely chopped onion and fry for 2 - 3 minutes until it becomes translucent.
  4. Add the diced bell pepper and continue to stir-fry for another 2 - 3 minutes until the pepper starts to soften.
  5. Stir in the minced garlic and grated ginger and cook for another 30 seconds until fragrant.
  6. Add the thawed McCain sweet corn to the pan and stir-fry all the vegetables together for about 4 - 5 minutes until the corn is heated through and slightly caramelized.
  7. In a small bowl, mix the soy sauce, oyster sauce (or hoisin sauce), sesame oil, and red pepper flakes (if using).
  8. Pour the sauce mixture over the sweet corn and vegetables and toss everything together until well-coated.
  9. Season with salt and pepper to taste, keeping in mind that soy sauce and oyster sauce can be quite salty already.
  10. Cook for another minute or two, allowing the Flavors to meld.
  11. Garnish the Sweet Corn Stir-Fry with sliced green onions for a fresh and colourful finish.

#Bell Pepper #Sweet Corn #Stir Fry #Frozen Sweet Corn #Recipe