Ingredients:
2 tablespoons corn oil
1 teaspoon cumin
1 1/2 teaspoons fresh ginger, grated
1 teaspoon powdered ginger
2 medium tomatoes, coarsely chopped
1 teaspoon salt
1 tablespoon garlic powder
1 tablespoon curry powder
2 scallions, stalks sliced
2 tablespoons maple syrup
4 cups frozen corn kernels
pepper
Directions:
Heat the oil in a large skillet over a medium flame.
Add the spices and the ginger and saute for 1 minute, stirring constantly.
Add the tomatoes and salt. Bring to a simmer and cook for 4 minutes, or until most of the liquid from the tomatoes evaporates.
Add the maple syrup and corn and return to a simmer. Cook, stirring frequently to prevent sticking, for 5 minutes, or until corn is heated through.
Add the scallions and mix.
Serve immediately.
Servings: 8-10
Time preparation: 20 min.
Time total: 20 min.